Grind all vegetables & cover with cold water. Cover with 1/4 cup salt (preferably canning salt) & let sit 4 hours in refrigerator. Drain & press out excess water. Add 3 1/2 cups sugar, 2 cups white vinegar, & 1 tablespoon each mustard & celery seed. Bring to a boil. Simmer 10 minutes. Pack in hot jars. Process 10 min. in boiling water bath. (Or 15 minutes in Ozark because we are above 1000 feet elevation.)
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|Serving Size: 1 Serving (1778g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 21 (2%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 104.9mg||4 %|
|Potassium 2483.8mg||65 %|
|Total Carbohydrate 204.3g||60 %|
|Dietary Fiber 28.3g||113 %|
|Sugars, other 176g|
|Protein 18.7g||27 %|
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Calories per serving: 869
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