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Suggest a better descriptionMix vegetables, sprinkle with salt and add water (may have to add more than a gallon to cover). Let stand for 12 hours or overnight. In the morning drain vegetables, rinse them in clear cold water and drain again. In a large kettle, mix mustard, turmeric, flour and 1/2 cup vinegar into a smooth paste. Stir in sugar, celery seed and remaining vinegar. Bring to a boil, stirring until sauce thickened. Add vegetables; return mixture to a boil. Turn down heat; simmer for 10 minutes. Pack boiling hot mixture into hot jars and seal immediately. Note: Jars should be sterilized either by boiling or washing in a dishwasher. Makes about 15 pints, each pint has 386 calories. Recipe by: GRIT -- 06/01/97 Posted to MC-Recipe Digest V1 #636 by essie49@juno.com (Ethel R Snyder) on Jun 05, 1997
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Serving Size: 1 Serving (3224g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 10981 | ||
Calories from Fat: 144 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16g | 21 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 32147.5mg | 1109 % | |
Potassium 717.9mg | 19 % | |
Total Carbohydrate 2778.2g | 817 % | |
Dietary Fiber 14.9g | 59 % | |
Sugars, other 2763.3g | ||
Protein 24.3g | 35 % | |
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: 10981
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