LOCATION: Recipes >> Preserving >> Succotash
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Succotash
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Succotash
5-6 ears sweet corn
3 green peppers, chopped
3/4 cup sweet red peppers, chopped
1 cup ripe cucumber, peeled and chopped
1 cup lima beans
1/2 cup celery, diced
1 cup onion, chopped
3 cups ripe tomato, seeded and chopped
1 1/2 cups vinegar
1 cup sugar
2 1/2 tsp salt
1 tsp mustard seed
3/4 tsp turmeric
2 tsp celery seed
1/4 tsp dry mustard
Wash and drain Vegetables, cut corn form cob and scrape cob.
Combine all Veg. except tomatoes. Turn into colander to drain,
add tomato. Combine with remaining ingredients in 3 quart pot. Heat
to boiling. Reduce and simmer 40 minutes, until vegetables are
just tender. Pour into hot sterilized jars and seal. Yield
approximately 4 pints.
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