Endive and Apple Salad - Martha Stewart Living
INGREDIENTS:
6 c Red And Green Bell Peppers
Chopped
3 c Onions -- diced
3 c Cucumbers -- diced
1/2 c Salt
2 qt Water
3 c Carrots -- diced
3 c Lima Beans
3 c String Beans
3 c Cauliflower Flowerets
7 c Vinegar
7 c Sugar
3 tb Mustard Seed
1 tb Celery Seed
6 c Red And Green Bell Peppers
Chopped
3 c Onions -- diced
3 c Cucumbers -- diced
1/2 c Salt
2 qt Water
3 c Carrots -- diced
3 c Lima Beans
3 c String Beans
3 c Cauliflower Flowerets
7 c Vinegar
7 c Sugar
3 tb Mustard Seed
1 tb Celery Seed
Combine the first 6 ingredients and let stand overnight in refrigerator. The following day, partially cook carrots, beans and cauliflower until they can be pierced with a fork. Do not overcook. Drain liquid from both cooked and uncooked vegetables. Combine all vegetables in a large kettle and add remaining ingredients. Cook vegetables about 20 minutes, bringing to a full, rolling boil. Pack pickles in sterilized jars and seal.