1/4 ea Tomato, green (1/4 peck)
1/4 ea String beans (1/4 peck)
3 c Lima beans
3 c Corn
5 ea Bell pepper, green
1 qt Onion
1 ea Cauliflower, large head
2 c Sugar
3 qt Cider vinegar
1/2 c Salt
2 T Celery seed
2 T Mustard seed
1/2 lb Mustard, dry
1 T Turmeric
Cut the string beans in pieces; break the cauliflower into flowerets, add the lima beans and corn and cook all four ingredients about 25 minutes. Chop the onions, peppers, and tomatoes. Heat the vinegar and when hot, add the sugar, salt and spices which have been mixed together. Drain the water from the cooked vegetables and add to the hot vinegar. Then add the chopped vegetables and cook about 25 minutes, stirring constantly. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary Arts Press, 1936.