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“From the kitchen of Wanda Cupp Thornburg, Moberly MO.”
READY IN:
1hr
SERVES:
48
YIELD:
5 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop the vegetables by hand or in a food processor. Mix together.
  2. Add salt, mix and refrigerate overnight.
  3. Mix vinegar, water, brown sugar, mustard, tumeric and celery seed. Boil for 5 minutes.
  4. Drain vegetables and add to liquid. Return to a boil; then pour in hot jars and seal.

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