Title: Sweet-And-Sour Vegetables
Categories: Appetizer Relish Thankgiving
Yield: 4 Servings

2	c	Cauliflower flowerets, cut
		Into small pieces
2		3
		Seed, and cut into strips
1/4	lb	Yellow wax beans, trimmed
		And cut into 1-inch pieces
2	c	Frozen small white onions,
		Thawed
2		3
1	c	Sugar
1	ts	Salt
2	c	White vinegar
1	ts	Celery seeds
1	ts	Mustard seeds
	sm	Red bell peppers, cored,
		Celery ribs, sliced (1 c)

Bring a large saucepan of lightly salted water to a boil. Add the flowerets, pepper strips, beans, onions, and celery. When the water returns to a boil, boil for about 4 minutes, or until the vegetables are tender-crisp. Drain the vegetables into a colander and rinse under cold running water. This stops the cooking and helps the vegetables to retain their bright color. Drain well, then turn into a large bowl.

Combine the remaining ingredients in a small nonreactive saucepan. Heat to boiling, stirring until the sugar is dissolved. Simmer for 15 minutes over low heat, or until the syrup is slightly thickened. Pour the syrup over the vegetables, cover, and refrigerate for at least 24 hours before serving.

From: The Thanksgiving Cookbook Holly Garrison Macmillan Publishing Company, 1991

Entered by: Lawrence Kellie From: Lawrence Kellie Date: 09-29-96 (08:04) The Computer Workshop (70) Home Cooki

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