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Servings: 1

Ingredients

Directions

  1. Tie all spices into bag. Scald vegetables in 3 pints of vinegar and 3 pints of water. Drain and pour over mix as follows: Mix mustard, flour, oil, and tumeric with 1 pint of vinegar. Stir into 6 pints of vinegar while boiling having added sugar and spices. Add in all tied spices in mix. Let stand with vegetable while cooking not over 2 min.
  2. Place in canning jars and into warm water bath.

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