Pickled Vegetable Salad

Recipe Ingredients

3/4 cup	109g / 3.8oz	Finely-diced green peppers
3/4 cup	46g / 1.6oz	Minced onions
3 cups	711ml	Coarsely-grated beets
3 cups	711ml	Grated cabbage
2 cups	474ml	Cider vinegar
1 tablespoon	15ml	Salt
1/2 cup	99g / 3.5oz	Sugar
2 tablespoons	30ml	Mustard seed
1 1/2 tablespoons	22ml	Celery seed

Recipe Instructions

Combine all the ingredients in a saucepan. Bring to a boil and cook over low heat 10 minutes, mixing occasionally.

Turn into two 2-quart sterile jars and seal at once. Chill 36 hours before serving. Serves 12 to 16.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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