Husk & wash corn. Boil for 5 minutes, then cut kernels from cob. Wash & trim ends of snap beans, and cut crosswise into 1/4-inch thick slices. Wash & peel carrrots & cut crosswise into 1/4-inch-thick slices using a crinkle cutter. Wash cauliflower & cut into 1-inch florets. Wash, core, & seed bell peppers, then cut into 2 x 1/2 inch strips. Wash & peel pearl onions. Combine water & salt & stir until salt is dissolved. Pour over all vegetables in a large bowl. Place a plate on the vegetables to keep them submerged & refrigerate for 12 to 18 hours. Drain, but do not rinse.
Combine vinegars, lemon juice, sugar, celery seeds, pepper flakes, & tumeric in a large, deep skillet & boil gently for 3 minutes, stirring until sugar is dissolved. Add vegetables along with basil. Bring to a simmer over high heat, stirring often, until the largest, thickest pieces are thoroughly hot. Use a slotted spoon to pack the vegetables into hot pint jars. Add the hot vinegar solution, stirring to mix the seeds & chopped herb. Leave 1/2 inch headspace, and process 15 minutes.
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|Serving Size: 1 pint (819g)|
|Recipe Makes: 6 pints|
|Calories from Fat: 35 (4%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 51.5mg||2 %|
|Potassium 683.2mg||18 %|
|Total Carbohydrate 226.5g||67 %|
|Dietary Fiber 9.4g||38 %|
|Sugars, other 217.1g|
|Protein 6g||9 %|
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Calories per serving: 937
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