Preparation:

Cut beans into 1/2-inch pieces. Cook beans, cauliflower, lima beans and corn separately in boiling water until just tender. Drain.

Mix the onions, peppers and tomatoes with the cooked vegetables in a large kettle.

Bring the vinegar to a boil in a separate pan and stir in a mixture of the sugar, salt, celery seed, mustard seed, turmeric and dry mustard.

Pour vinegar over vegetables, bring to a boil and cook 20 to 25 minutes, or until thoroughly heated, stirring occasionally.

Pour into heated jars and seal.

Servings: 12 pints
Source: Sue A.
Submitted by: Recipe Group Member
Date: Jan 30, 1998

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