Preparation info
    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

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  • Green beans, cut French-style
  • Cabbage, very finely shredded
  • Cauliflower, separated into flowerets
  • Carrots, scraped and thinly sliced
  • Onion, thinl


Prepare equal amounts of the vegetables and place in a large crock or jar. Cover with vinegar and allow to stand in a cool place for 1 week. Serve as a relish with steak or any roast meat, or with crackers and cheese as an accompaniment to drinks. Store in the refrigerator, if the picklises last long enough to store (which they seldom do).