Wash and chop vegetables. Dissolve salt in water and pour over vegetables. Let stand overnight (12 hours). Drain and rinse. Cover with fresh water and let stand 1 hour. Dissolve sugar in vinegar, add spices and bring to a boil. Add drained vegetables and simmer 15 minutes. Bring to a full boil. Pack into sterilized jars and process in water bath 15 minutes. This recipe yields 3 pints.


Source: "My Front Porch (canning archive) at http://www.flash.net/~tinyt"S(Formatted for MC5): "11-26-1999 by Joe Comiskey - jcomiskey@krypto.net"Yield: "3 pints"