Recipes from Amish Country :: Amish Spreads, Preserves and Miscellaneous Foods
1 quart cucumbers 1 quart corn 1 quart string (green and yellow mixed) beans 1 quart lima beans 1 quart cauliflower 1 pint celery 1 pint green bell peppers 1 pint red bell peppers 1 c. small onions 2 Tbsp. dry mustard 2 c. sugar 1 quart vinegar or apple cider vinegar Chop vegetables in varying sizes and cook until just tender (DO NOT OVERCOOK). Do this by cooking all the vegetables separately, then mixing them together. Combine sugar, vinegar and dry mustard in large pot, and bring to boiling. Add vegetables, and let it come to a boil again. Remove from heat, place into jars and seal.
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