Place vegetables in large crock in layers, sprinkling the salt between each layer. Let stand overnight. Drain well. Put the rest of the ingredients in a kettle & bring to a boil. Add vegetables & simmer 15 minutes. Pour into hot sterilized jars & seal. Process 5 minutes in boiling water bath. Makes 5-6 pints.

Sharyn Stephens

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, Ar 72390. Downloaded from Glen's Mm Recipe Archive,