(24 cups) unpeeled, thinly sliced
white, peeled and thinly sliced
seeded and thinly sliced
Mix the vegetables with the salt in a large bowl.
Spread the ice over the top, cover with a weighted lid or plate and let stand for 3 hours. (In accidentally needed to leave them for 5 hours.)
Drain and rinse well.
Mix the remaining ingredients in a large pot and bring to a boil.
Add the drained vegetables and bring to a boil again.
Pour into hot, sterilized jars, cover and can as desired.
July 4, 2016
Original recipe from
epicurious; House & Garden 1962