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Pennsylvania Dutch Pickle recipes

Ingredients: Metric Units
1 pt. sliced cucumbers
1 pt. sliced carrots
1 pt. chopped sweet peppers
1 pt. chopped celery
1 pt. sliced onions
1 pt. chopped cabbage
1 pt. chopped green tomatoes
1 pt. lima beans
1 pt. cut string beans
4 c. sugar
2 Tbsp. celery seed
1 qt. vinegar
2 c. water
2 Tbsp. turmeric
Directions:
Soak cucumbers, peppers, cabbage, oninons, celery and tomatoes in salt water overnight (1/2 cup salt to 2 quarts water). Drain.

Cook beans, carrots and lima beans until tender. Drain well.

Mix soaked and cooked vegetables with remaining ingredients. Boil 10 minutes. Place in sterilized jars and seal.

Recipe by Vi Abraham, St. Peter's Lutheran Church, Chester Springs PA Sewing Circle Cook Book, 1972
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Contributed on: and modified on Friday May 2nd, 2008