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“Another great recipe to use up all those wonderful garden veggies! I don't use the green tomato because my family doesn't care for them, but I sometimes add sliced celery instead (I love celery!!) You can play around with the amounts to suit your taste, or add/delete veggies as you wish.”
READY IN:
4hrs 15mins
YIELD:
8 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice onions and salt to taste.
  2. Let set 3 hours.
  3. Slice carrots, zucchini, and tomato and break cauliflower into bite-size pieces.
  4. After 3 hours, drain onions on paper towel, but do not rinse.
  5. Cook carrots and cauliflower in vinegar and spices for 5 minutes.
  6. Add all other ingredients.
  7. Cook until very hot, about 10 minutes.
  8. Pack in jars.

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