Directions:
- Coarsely chop all vegetables.
- Cover with salt and boiling water; let stand 3 hours.
- Drain and rinse.
- To make pickling liquid, combine remaining ingredients in large stockpot, bring to a boil, add vegetables, return to boiling point, reduce heat and simmer for 20 minutes.
- Pour in hot sterilized jars and seal at once.
- Makes app. 12 (1 pint) jars.
- Chop vegetables in the food processor using Pulse mode.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1676.47 Kcal (7019 kJ) | ||
| Calories from fat | 22.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.46g | 4% | |
|---|---|---|---|
| Sodium | 21318.74mg | 888% | |
| Potassium | 1817.72mg | 39% | |
| Total Carbs | 404.87g | 135% | |
| Sugars | 359.57g | 1438% | |
| Dietary Fiber | 20.99g | 84% | |
| Protein | 9.03g | 18% | |
| Vitamin C | 234.4mg | 391% | |
| Iron | 3.8mg | 21% | |
| Calcium | 273.5mg | 27% | |
| Amount Per 100 g | |||
| Calories | 81.92 Kcal (343 kJ) | ||
| Calories from fat | 1.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.12g | 4% | |
|---|---|---|---|
| Sodium | 1041.71mg | 888% | |
| Potassium | 88.82mg | 39% | |
| Total Carbs | 19.78g | 135% | |
| Sugars | 17.57g | 1438% | |
| Dietary Fiber | 1.03g | 84% | |
| Protein | 0.44g | 18% | |
| Vitamin C | 11.5mg | 391% | |
| Iron | 0.2mg | 21% | |
| Calcium | 13.4mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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