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Place the vegetables in a crock and add enough brine to cover vegetables. Brine should be strong enough to float an egg. Weight vegetables down with a scalled heavy plate and place a jar filled with water on plate. Let set for 2 to 3 weeks or until fermented. Remove film from top as fermentation take place. Drain off brine. Mix vinegar and water in a sauce pan and bring to a boil. Place vegetables in sterilized jars and pour hot vinegar mixture over vegetabls to cover. Seal jars.
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|Serving Size: 1 Serving (5240g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 22 (3%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 219.7mg||8 %|
|Potassium 2314.7mg||61 %|
|Total Carbohydrate 56.5g||17 %|
|Dietary Fiber 20.9g||84 %|
|Sugars, other 35.7g|
|Protein 11.5g||16 %|
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Calories per serving: 794
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