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In a bowl toss the vegs with the salt. Let stand 3-4 hours. Drain and rinse and drain and them again. In a large non-reactive pot bring the remaining ingredients to a boil stirring to dissolve the sugar. Redice heat and simmer the liquid for 10 min. Add the vegs and bring to a boil then immediately pack in pint mason jars leaving 1/4" head space. Adjust lids and process 10 mins in BWB. Store for 3 weeks before eating.
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