Cut the string beans in pieces; break the cauliflower into flowerets, add the lima beans and corn and cook all four ingredients about 25 minutes. Chop the onions, peppers, and tomatoes. Heat the vinegar and when hot, add the sugar, salt and spices which have been mixed together. Drain the water from the cooked vegetables and add to the hot vinegar. Then add the chopped vegetables and cook about 25 minutes, stirring constantly. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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|Serving Size: 1 Serving (5017g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1236 (12%)|
|Amt Per Serving||% DV|
|Total Fat 137.4g||183 %|
|Saturated Fat 13.1g||65 %|
|Monounsaturated Fat 74.5g|
|Polyunsanturated Fat 35.6g|
|Cholesterol 0mg||0 %|
|Sodium 575.1mg||20 %|
|Potassium 11591.7mg||305 %|
|Total Carbohydrate 2108.2g||620 %|
|Dietary Fiber 179.1g||716 %|
|Sugars, other 1929.1g|
|Protein 202.5g||289 %|
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Calories per serving: 10107
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