Pickled Vegetable Salad
|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)|
|Sugar||1⁄2 Cup (8 tbs)|
|Mustard seed||2 Tablespoon|
|Celery seed||1 1⁄2 Tablespoon|
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.
5. To serve Pickled Vegetable Salad, refrigerate it for 36 hours before serving.