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“I received this recipe from my husband's cousin many many years ago and I have made it my favorite from then on. I make this in my large roaster. Sometimes I add finely chopped carrots or garlic for a change.”
1hr 30mins
10 pints

Ingredients Nutrition


  1. Place vegetables in a food processer; chop coarsely. Drain off excess juice. Sprinkle with the pickling salt and add the water. Let stand for one hour and drain again thoroughly.
  2. Mix together the dry ingredients in the cucumber mixture. Stirring well to blend, then add the vinegar. (This prevents lumps).
  3. Heat on stove. After it come to a boil, cook mixture for 20 minutes, stirring constantly to prevent burning. Place in sterilized jars and seal hot.

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