Total Time
Prep 15 mins
Cook 15 mins

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.

Ingredients Nutrition


  1. Combine the minced vegetables and salt; let stand overnight.
  2. Rinse and drain thoroughly.
  3. Add mustard seed and brown sugar to the vinegar; heat to boiling.
  4. Pour over drained vegetables in a crock.
  5. Cool and store in the refrigerator.
  6. Serve within 3 days.