Vegetable Medley Salad

Name: Vegetable Medley Salad
Prep time: 20 min
Total time: 20 min
Yield: 12-18 servings.
Ingredients: 1 medium head cauliflower, broken into florets and blanched; 1 medium onion, sliced into rings; 1 can (16 ounces) kidney beans, rinsed and drained; 1 can (15-1/4 ounces) lima beans, drained; 1 can (14-1/2 ounces) cut green beans, drained; 1 can (14-1/2 ounces) cut wax beans, drained; 4 sweet pickles, sliced; 3 medium carrots, sliced and blanched; 1-1/2 cups cider vinegar; 3/4 cup water; 1/2 cup sweet pickle juice, optional; 2 cups sugar; 1 teaspoon salt; 1/2 teaspoon ground turmeric; 1/4 teaspoon ground mustard

"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."

Ingredients

1 medium head cauliflower, broken into florets and blanched
1 medium onion, sliced into rings
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) lima beans, drained
1 can (14-1/2 ounces) cut green beans, drained
1 can (14-1/2 ounces) cut wax beans, drained
4 sweet pickles, sliced
3 medium carrots, sliced and blanched
1-1/2 cups cider vinegar
3/4 cup water
1/2 cup sweet pickle juice, optional
2 cups sugar
1 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon ground mustard

Directions

In a large bowl, combine cauliflower, onion, 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.

Originally published as Vegetable Medley Salad in Reminisce March/April 1994