Rummage Salad


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Don’t let the name of the recipe scare you. This is a salad full of delicious vegetables and seasoning, sure to bring a smile to anyone’s face.

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  • 1 qt. green string beans
  • 1 qt. yellow string beans
  • 1 whole bunch celery, chopped
  • 1 qt. yellow corn
  • 1 qt. carrots, peeled and diced
  • 1 qt. cauliflower florets
  • 1 qt. small pickles, sliced
  • 12 red peppers, chopped
  • 3 small onions, minced
  • 1 qt. cooked lima beans
  • 1 qt. cooked navy beans
  • 1 qt. cooked kidney beans
  • 3 lb. sugar or Splenda
  • 2 tsp. yellow mustard seeds
  • 2 tsp. celery seed
  • 1/2 tsp. coarse ground black pepper
  • 2 qt. white vinegar
  • 2 C. aged white Balsamic vinegar
  • 1 qt. water
  • 2 tsp. pickling spice
  • Salt to taste

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Cook all vegetables separately until soft but not mushy. Drain and rinse. Add to large stockpot. Add cooked, rinsed and drained lima beans, navy beans and kidney beans. In a separate pot, make a syrup by combining sugar or Splenda, mustard seed, celery seed, vinegars, black pepper, salt and water. Tie pickling spice in a cloth bag and add to liquid. Bring to a boil. Remove and discard spice bag. Pour liquid over veggies and cooked beans in stockpot. Bring to a boil and simmer for 10 minutes on low heat. Ladle into hot sterilized jars leaving 1/4-inch headspace. Remove air bubbles. Wipe rims. Cap and seal. Process in a boiling water canner for 15 minutes. Makes 11 qt. or 22 pints. To serve, refrigerate jar for a few hours. Variation: add a couple of finely diced hot peppers.

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