Put all vegetables through the coarse blade of a food chopped. Mix well & pack into hot, sterilized jars. (Color may be dark. The hot vinegar will restore good color.) Mix vinegar with remaining ingredients in saucepan. Bring to a boil & simmer 10 minutes. Pour boiling vinegar mixture over vegetables, covering completely. Cover jars. Store in refrigerator. Makes 4 quarts. SHARYN STEPHENS From
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|Serving Size: 1 Serving (7235g)|
|Recipe Makes: 1|
|Calories from Fat: 208 (3%)|
|Amt Per Serving||% DV|
|Total Fat 23.1g||31 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 0mg||0 %|
|Sodium 928mg||32 %|
|Potassium 8598.4mg||226 %|
|Total Carbohydrate 1487.9g||438 %|
|Dietary Fiber 87.9g||352 %|
|Sugars, other 1400g|
|Protein 52.2g||75 %|
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Calories per serving: 6530
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