 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
|
MY GRANDPARENTS tended a big garden and grew and canned all their own vegetables. Grandma always had the ingredients on hand for this salad, and I think she was happy to have a recipe that she could make well ahead when planning that big Easter dinner. Ingredients:
1 medium head cauliflower, broken into florets and blanched |
1 medium onion, sliced into rings |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15-1/4 ounces) lima beans, drained |
1 can (14-1/2 ounces) cut green beans, drained |
1 can (14-1/2 ounces) cut wax beans, drained |
4 sweet pickles, sliced |
3 medium carrots, sliced and blanched |
1-1/2 cups cider vinegar |
3/4 cup water |
1/2 cup sweet pickle juice, optional |
2 cups sugar |
1 teaspoon salt |
1/2 teaspoon ground turmeric |
1/4 teaspoon ground mustard |
Directions:
1. In a large bowl, combine cauliflower, onion, beans, pickles and carrots. In a medium saucepan, bring remaining ingredients to a boil. Boil for 2 minutes, stirring occasionally. Pour over vegetables; stir gently.
2. Cover and chill overnight. Stir again; drain before serving. Yield: 12-18 servings.
|
|