NVDAILY.COM | Reader Recipes
Posted October 29, 2010 | Leave a comment
Yield: 6 1/2 pints
Layer vegetables in salt in bowl. Cover with cold water, let stand overnight. Combine sugar and vinegar, boil. Mix in rest of ingredients, stir. Add drained vegetables. Cook 15-30 minutes.
Hope Hebb - Edinburg, VA
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