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Pickled Vegetable Salad

Goulash.Chefs's picture
Ingredients
  Finely diced green pepper 3⁄4 Cup (12 tbs)
  Minced onions 3⁄4 Cup (12 tbs)
  Grated beets 3 Cup (48 tbs)
  Grated cabbage 3 Cup (48 tbs)
  Cider vinegar 2 Cup (32 tbs)
  Salt 1 Tablespoon
  Sugar 1⁄2 Cup (8 tbs)
  Mustard seed 2 Tablespoon
  Celery seed 1 1⁄2 Tablespoon
Directions

MAKING
1. In a saucepan, take all the ingredients.
2. Bring it to a boil.
3. Cook over a low flame. Stir it off and on.
4. In two 2-quart sterile jars, divide the above mixture. Seal it immediately.

SERVING
5. To serve Pickled Vegetable Salad, refrigerate it for 36 hours before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Jewish
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Pepper
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4

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