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Pennsylvania Dutch Pickle recipes

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

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

Submitted by Tim Grant
Contributed on: Sunday September 11th, 2005 and modified on Friday May 2nd, 2008