2 md Carrots
2 Celery ribs
1 lg Onion
1 sm Red bell pepper; seeded
4 oz Green beans
1/2 sm Green cabbage
1/2 Cauliflower
Salt
1 1/2 c Prepared yellow mustard
1 1/2 c Cider vinegar
1 1/4 c Natural sugar
2 c Frozen lima beans
Peel, trim, and/or core all the fresh vegetables as needed, then cut
into bit-size pieces. Place in a large bowl and salt well. Cover and
let stand at room temperature for several hours to overnight.
In a large bowl, combine the mustard, vinegar, and sugar, and blend
until smooth. Set aside.
Drain the vegetables well and place them in a large pot with just
enough water to cover. Bring to a boil, then reduce the heat to
medium and add the lima beans. Pour off about 2 cups of the cooking
liquid, add the mustard sauce, and simmer until the vegetables are
crisp-tender, about 20 minutes.
Let cool, then transfer the vegetables and sauce to containers with
tight-fitting lids (pint or quart size glass jars are ideal) and
store in the refrigerator until ready to use.
