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Cut up all the vegetables and add salt. Let the mixture set overnight, drain and rinse twice with water. Add spices, vinegar and sugar; cook until tender. It will be juicy. Pour into hot, sterile jars, leaving ¼ inch headspace. Adjust lids and process for 15 minutes in boiling water bath. Makes 6-8 pints.
From Loren Martin, Big Cabin, Oklahoma, to Lin Fields, good friend and
Your Pottsfield Pickle ala David Coons is ready. Happy cooking!
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