Easy Homemade Sandwich Spread Recipe (Amish Style)

This tangy, chunky sandwich spread is packed with fresh vegetables and bold flavors - perfect for picnics, potlucks, and family gatherings. This authentic Amish recipe from Kentucky creates a delicious spread that beats anything store-bought!

Prep Time: 20 minutes (plus overnight soaking)
Cook Time: 35 minutes
Total Time: 55 minutes + overnight
Yield: About 3 cups
Difficulty: Easy

Homemade Amish Sandwich Spread

Ingredients

• 6 medium onions, chopped
• 6 medium cucumbers, chopped
• 6 bell peppers (any color), chopped
• 6 medium carrots, chopped
• 6 green tomatoes, chopped
• Salt water for soaking
• 1 pint (2 cups) white vinegar
• 4 cups granulated sugar
• ¾ cup all-purpose flour
• 1 cup yellow mustard

Instructions

1. Prepare vegetables: Chop all vegetables into small, uniform pieces (a food processor makes this quick and easy).
2. Soak overnight: Place all chopped vegetables in a large bowl and cover with salt water. Let soak overnight in the refrigerator.
3. Drain and rinse: The next day, drain the vegetables thoroughly and rinse with fresh water. Drain again.
4. First cooking stage: In a large pot, combine the drained vegetables with vinegar and sugar. Bring to a boil, then reduce heat and simmer for 25 minutes, stirring occasionally.
5. Final cooking: In a small bowl, whisk together flour and mustard until smooth. Add this mixture to the pot and stir well. Continue boiling for 10 more minutes until thickened.
6. Cool and store: Let cool completely before transferring to clean jars. Refrigerate for up to 2 weeks.

My Sandwich Spread Story

I'm always a little leery of homemade sandwich spreads. No, they are delicious. The original Amish Cook, Elizabeth Coblentz, had a recipe for one that she made herself quite frequently. And it was delicious. Back in the early 90s she gave me a jar to take home. Those were the heady early days of The Amish Cook column when I thought I could conquer the world.

I had actually secured an appointment with Cincinnati Enquirer food editor Toni Cashinelli (why I remember names 20 years ago of people that were barely a speck in my life, but I can't remember what I ate for lunch yesterday is a mystery I'll never understand).

The appointment was to talk about the Enquirer running The Amish Cook. I thought I'd make my presentation extra impressive and take some of Elizabeth's homemade food with me. That might have been a good idea had the sandwich spread jar not started leaking in my briefcase. So I get to my meeting, open my satchel and all of my papers are soaked in the juices of homemade sandwich spread. SIGH.

The Enquirer eventually did pick up The Amish Cook some 15 years later, but I'll always remember the sweet and sour smell of homemade sandwich spread wafting through the Enquirer newsroom.

Why This Recipe Works

This recipe comes to us from an Amish settlement in Kentucky. It sounds like a little work, but the flavor is incredible - tangy, sweet, and chunky with fresh vegetables. This is the "real deal", a truly homemade sandwich spread that puts store-bought versions to shame.

The overnight salt water soak draws out excess moisture from the vegetables and helps them maintain their texture during cooking. The combination of vinegar and sugar creates that perfect sweet-and-sour balance that makes this spread so addictive.

Tips for Perfect Sandwich Spread

• Use a food processor to chop vegetables quickly and uniformly
• Don't skip the overnight soak - it's crucial for proper texture
• Adjust sweetness to taste by adding more or less sugar
• Sterilize jars for longer storage life
• Let flavors meld - tastes even better after a day in the fridge

Serving Suggestions

This homemade sandwich spread is incredibly versatile:

• Classic sandwiches on white or whole wheat bread
• Picnic fare - perfect for outdoor gatherings
• Appetizer spread on crackers
• Side dish alongside grilled meats
• Relish substitute for hot dogs and burgers

Storage and Preservation

Store in clean, airtight jars in the refrigerator for up to 2 weeks. For longer storage, you can process in a boiling water bath following proper canning procedures. The spread also freezes well for up to 3 months.

Recipe Variations

• Spicier version: Add 1-2 jalapeño peppers to the mix
• Sweeter spread: Increase sugar to 5 cups for a more dessert-like consistency
• Different vegetables: Try adding cauliflower or cabbage for variety
• Yellow mustard substitute: Use Dijon or whole grain mustard for different flavor profiles