Combine vegetables in a large bowl. Dissolve salt in water and pour over vegetables. Soak for 15 to 18 hours in a cool place. Drain. In a large kettle, mix sugar, spices, and vinegar. Bring to a boil and boil for 3 to 4 minutes. Add vegetables and simmer 5 to 7 minutes. Pack hot into eight pint jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust caps; process 15 minutes in boiling water bath. Yield: 8 pints. SOURCE: Bob Olsen, Grand Forks, ND, Reminisce Magazine Sept/Oct 92 SHARED BY: Jim Bodle 9/92
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|Serving Size: 1 Serving (869g)|
|Recipe Makes: 6|
|Calories from Fat: 76 (7%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 132.3mg||5 %|
|Potassium 1719.5mg||45 %|
|Total Carbohydrate 265.5g||78 %|
|Dietary Fiber 22.9g||92 %|
|Sugars, other 242.6g|
|Protein 14.8g||21 %|
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Calories per serving: 1120
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