1. In a very large bowl, place the vegetables and the sliced onion. 2. Toss with salt and cover with cold water. 3. Allow to stand for 1 hour, then drain thoroughly but do not rinse. 4. In a 3-quart, non-aluminum saucepan, combine vinegar, sugar and spices. 5. Bring to a boil. 6. Simmer 5 minutes. 7. Pour the vinegar mixture over the vegetables, tossing to coat. 8. Allow to stand for 2 hours. 9. Transfer to a non-aluminum container and chill in the refrigerator. 10. Store for up to 1 month in brine in the refrigerator. ---------------------------------------------------------------------------
Nutrition
Ingredients
