Drain the vegetables, add 2 cups of the vinegar and the water, and bring slowly to a boil. Drain again.
Mix the sugar, cinnamon, turmeric, cloves and allspice to a smooth paste with a little of the vinegar. Bring the remaining vinegar to a boil, stir in the paste, and add the white mustard seeds and the vegetables. Bring to a boil and cook for 20 minutes, stirring constantly.
Turn into hot jars and seal. Makes 8 pints.
Recipe editor Patricia Mitchell
Online Since 1997
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