Directions:
- Soak vegetables overnight in salted ice water (1/4 cup pickling salt to 6 cups water.
- Bring to boil in same brine.
- Drain and rinse.
- In large saucepan mix flour, mustard, turmeric, salt, brown or white sugar and celery seed.
- Stir in vinegar and water gradually].
- Bring to boil.
- Lower heat and cook, stirring constantly until thickened.
- Add vegetables and bring to boil.
- Pack into hot sterilized jars and seal.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 592.92 Kcal (2482 kJ) | ||
| Calories from fat | 35.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.99g | 6% | |
|---|---|---|---|
| Sodium | 1928.27mg | 80% | |
| Potassium | 507.47mg | 11% | |
| Total Carbs | 125.28g | 42% | |
| Sugars | 92.41g | 370% | |
| Dietary Fiber | 9.25g | 37% | |
| Protein | 11.18g | 22% | |
| Vitamin C | 46.7mg | 78% | |
| Iron | 4.6mg | 26% | |
| Calcium | 188.1mg | 19% | |
| Amount Per 100 g | |||
| Calories | 89.74 Kcal (376 kJ) | ||
| Calories from fat | 5.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.6g | 6% | |
|---|---|---|---|
| Sodium | 291.86mg | 80% | |
| Potassium | 76.81mg | 11% | |
| Total Carbs | 18.96g | 42% | |
| Sugars | 13.99g | 370% | |
| Dietary Fiber | 1.4g | 37% | |
| Protein | 1.69g | 22% | |
| Vitamin C | 7.1mg | 78% | |
| Iron | 0.7mg | 26% | |
| Calcium | 28.5mg | 19% | |
* 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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