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Vegetable Medley Salad

SUBMITTED BY: Esther Mishler

"'MY GRANDPARENTS tended a big garden and grew and canned all their own vegetables. Grandma always had the ingredients on hand for this salad, and I think she was happy to have a recipe that she could make well ahead when planning that big Easter dinner.'"
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PREP TIME  20 Min
READY IN  20 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 medium head cauliflower, broken into florets and blanched
  • 1 medium onion, sliced into rings
  • 1 (16 ounce) can green beans, drained
  • 1 (16 ounce) can wax beans, drained
  • 1 (16 ounce) can lima beans, drained
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 4 sweet pickles, sliced
  • 3 carrots, sliced and blanched
  • 1 1/2 cups vinegar
  • 3/4 cup water
  • 1/2 cup sweet pickle juice
  • 2 cups sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon dry mustard

DIRECTIONS

  1. In a large bowl, combine cauliflower, onion, all of the beans, pickles and carrots. In a medium saucepan, bring remaining ingredients to a boil. Boil for 2 minutes, stirring occasionally. Pour over vegetables; stir gently. Cover and chill overnight. Stir again; drain before serving.
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