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| 6 Tasse | Cucumbers |
| 4 Tasse | onions |
| 3 | Red peppers sweet |
| 3 | green peppers |
| 1/2 Tasse | salt |
| 2 Tasse | Apple cider vinegar |
| 1/2 Tasse | butter or margarine |
| 3 Tasse | sugar granulated |
| 3 Esslöffel | flour |
| 4 | eggs beaten |
| 1 Teelöffel | Mustard seed |
| 1 Teelöffel | celery seed |
| 1 Tasse | cream |
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Grind cucumbers, onions and sweet peppers until fine. Mix salt thoroughly with vegetables. Let set for 2 hours.
Mix salted vegetables and venegar in a saucepan and bring to a boil. Drain (reserving vinegar) and press until dry.
Blend butter or margarine, sugar, flour, eggs, spices and reserved vinegar. Stir in vegetables and simmer for 5 minutes. Add cream and bring mixture to a boil. Pack into hot sterilized jars and seal or feed fresh to a crowd.
From The Best of Amish Cooking by Phyllis Pellman Good received in the Aug swap from Decie Meyer.
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