Put all vegetables through the coarse blade of a food chopped. Mix well & pack into hot, sterilized jars. (Color may be dark. The hot vinegar will restore good color.) Mix vinegar with remaining ingredients in saucepan. Bring to a boil & simmer 10 minutes. Pour boiling vinegar mixture over vegetables, covering completely. Cover jars. Store in refrigerator. Makes 4 quarts.

Sharyn Stephens

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