Wash and grind each vegetable separately. Drain well. Combine 2 cups vinegar, brown sugar and salt in a large, heavy pan. Add vegetables. Cook 5 minutes. Make a paste of flour, mustard, and 1 cup of vinegar. Add to vegetables. Cook 15 minutes more. While hot, blend in mayonnaise. Pack in hot sterilized sealing jars. Wipe rim of jar. Seal.
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Serving Size: 1 pint (487g) | ||
Recipe Makes: 10 | ||
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Calories: 822 | ||
Calories from Fat: 304 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.8g | 45 % | |
Saturated Fat 4.9g | 24 % | |
Monounsaturated Fat 9.7g | ||
Polyunsanturated Fat 17.5g | ||
Cholesterol 24.5mg | 8 % | |
Sodium 711.8mg | 25 % | |
Potassium 714.5mg | 19 % | |
Total Carbohydrate 131g | 39 % | |
Dietary Fiber 5.1g | 21 % | |
Sugars, other 125.9g | ||
Protein 5.9g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 822
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