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A terrific tangy side to any type of meat. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- Combine the minced vegetables and salt; let stand overnight.
- Rinse and drain thoroughly.
- Add mustard seed and brown sugar to the vinegar; heat to boiling.
- Pour over drained vegetables in a crock.
- Cool and store in the refrigerator.
- Serve within 3 days.