Use whatever vegetable combinations you like, and adjust the seasonings according to your taste, but I make it as it is written here.
I also use "no-salt added" vegetables, when available.
1 can French-style green beans (drained)
1 can wax beans (drained)
1 can light red kidney beans (drained)
1 can shoe-peg corn (drained)
1 medium red onion (chopped)
1 cup chopped fresh bell pepper (I use a combination of red, green and yellow for lots of color!)
1/2 cup cider vinegar
1 cup light brown sugar
1 teaspoon celery seeds
1 teaspoon mustard seeds (or 1/2 teaspoon dry mustard)
1 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon turmeric
1/4 teaspoon ground black pepper
1 teaspoon salt
Place drained canned vegetables and chopped fresh vegetables in a heat proof bowl.
Place remaining ingredients in a saucepan and heat to a boil. Remove from stove and pour over vegetables. Allow to cool, then refrigerate before serving. Keeps in refrigerator for about two weeks.
