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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Morgan Estate in Austin, Texas in 1982.

Ingredients Edit

Directions Edit

  1. Mix all the vegetables together well.
  2. Boil vinegar, sugar, salt, celery and mustard seed together for 3 minutes then add vegetables and bring to a boil.
  3. Cook for exactly one minute then pack into hot sterilized jars and seal at once.
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