Cover all vegetables except sweet pickles with water & salt. Let stand overnight. In morning bring to a boil & boil for 2 minutes. Drain. Mix vinegar, sugar, flour, dry mustard & turmeric. Bring to a boil & continue to boil for 2 minutes. Combine vegetables & sweet pickles with vinegar mixture & bring to a boil. Put in sterilized jars & seal with paraffin. MRS H.C. (HARRIOT HOWZE) JONES From the
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|Serving Size: 1 Serving (4651g)|
|Recipe Makes: 1|
|Calories from Fat: 389 (12%)|
|Amt Per Serving||% DV|
|Total Fat 43.2g||58 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 24.2g|
|Polyunsanturated Fat 9.9g|
|Cholesterol 0mg||0 %|
|Sodium 1893.7mg||65 %|
|Potassium 8178.3mg||215 %|
|Total Carbohydrate 686.8g||202 %|
|Dietary Fiber 103.3g||413 %|
|Sugars, other 583.6g|
|Protein 92.2g||132 %|
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Calories per serving: 3321
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