In a large crock, layer the vegetables and salt. Weight it down and let stand in refrigerator 6 hours. 2-Drain the vegetables, rinse them and drain again. 3-Put the remaining ingredients in a large kettle and bring to a boil. Simmer for 10 minutes, then add the vegetables and remove from heat immediately. 4-Turn into hot, sterilized jars and seal. Process 5 minutes.
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|Serving Size: 1 Serving (561g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 17 (1%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 17mg||1 %|
|Potassium 405.9mg||11 %|
|Total Carbohydrate 391.2g||115 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 385.1g|
|Protein 3.2g||5 %|
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Calories per serving: 1552
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