assignmentPREPARATION
1
Place the chopped veggies in a large non-reactive pot or bowl. Pour ¼ C kosher salt over the vegetables and enough water to cover them. Let the vegetables soak in the salt water for at least 6 hours or overnight.
“8-20-19. Makes about 4-6 pints”
Place the chopped veggies in a large non-reactive pot or bowl. Pour ¼ C kosher salt over the vegetables and enough water to cover them. Let the vegetables soak in the salt water for at least 6 hours or overnight.