End of the garden pickle (mennonite)

Yield: 4 quarts?

Measure Ingredient
2 cups Cucumbers; sliced
2 cups Red or green peppers; chopped
2 cups Cabbage; chopped
2 cups Green tomatoes; chopped
2 cups String beans
2 cups Carrots; diced
2 cups Celery; chopped
1 cup Onion; diced
2 tablespoons Celery seed
4 tablespoons Mustard seed
4 cups Vinegar
4 cups Sugar
2 tablespoons Tumeric

Slice cucumbers. Chop cabbage, tomatoes and peppers. Soak overnight in salt water, using ½ cup salt to 2 quarts water. In the morning, cut string beans and chop carrots and celery. Cook until tender, but not soft. Drain vegetables which soaked overnight and combine with cooked

vegetables. Combine vinegar, sugar and spices and bring to a boil.

Add vegetables and simmer together for 10 minutes. Pack into jars and seal.

Mrs. Mildred Schrock of Oregon _Mennonite Community Cookbook_ Mary Emma Showalter 1950 The Mennonite Community Association ISBN 87883-0411 Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-22-95

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