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This recipe is from my two Amish friends I see yearly at the seed store, Ruth and Louise


  • 2 quarts of Green Beans 1 Large Cauliflower ( separated into small pieces)
  • 3 cups Shelled Lima Beans 3 cups of corn
  • ¼ Peck of Tomatoes 1 quart of chopped Onions
  • 5 Green Peppers chopped 3 quarts of cider vinegar
  • 4 cups of sugar ½ cup salt
  • 2 tablespoons celery seed 2 tablespoons dry mustard
  • 1 tablespoon turmeric


  1. Cut the Green Beans into ½ inch pieces. Cook the Green Beans, Cauliflower, Lima Beans and the Corn separately in boiling water until tender. (This is a brief parboil). Drain the Vegetables and mix them with the Onions, Peppers and Tomatoes. In a large pot bring the vinegar to a boil and stir in the sugar, salt, celery seed, mustard seed, dry mustard and turmeric. Pour the vinegar mixture over the vegetables, bring back to a boil and cook for 20 minutes, stirring. Ladle into hot sterilized jars leaving ¼ inch head space and cap. Makes about 12 pints. Enjoy!