Combine tomatoes, onions and salt; soak for 2 hours. Drain. Dissolve sugar in vinegar; add onions and tomatoes and let come almost to a boil. Put in jars and seal. Makes 4 quarts. Delicious with fried fish. NOTE: Get a book on canning if unsure about sealing and processing. MRS LLOYD COTHRAN (FRANCES) MARVELL, AR From the book
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|Serving Size: 1 Serving (464g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 7 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 11.4mg||0 %|
|Potassium 311mg||8 %|
|Total Carbohydrate 415.5g||122 %|
|Dietary Fiber 6.4g||25 %|
|Sugars, other 409.1g|
|Protein 2.6g||4 %|
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Calories per serving: 1616
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