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Pickles

Ingredients: 

  • 20 cucumbers, washed very well and cut into 1/2 inch slices
  • 2 onions, chopped
  • 1/2 cup of sea salt
  • 1 1/2 tsp of celery seeds
  • 2 1/3 cups of cider vinegar
  • 2 cups of white vinegar
  • 3 cups of sugar
  • 2 quarts of distilled water, chilled

Directions:

  1. Place the cucumbers and onion in a bowl and coat them with the salt.
  2. Let stand for 2 1/2 hours.
  3. Rinse the vegetables with the distilled water and set them aside.
  4. Bring the remaining ingredients to a simmer, dissolving the sugar.
  5. Bring the mix to a boil.
  6. Add the vegetables and reduce the heat, simmering for 4 minutes.
  7. Add the vegetables and syrup into canning jars.
  8. Steep the jars in 200-degree water for 30 minutes to seal them.

 

 

 

Pickled Zucchini

Ingredients:

  • 4 1/2 pounds of zucchini, washed and sliced into 1/4inch pieces
  • 2 onions, chopped
  • 1 1/2 bell peppers, chopped
  • 2 1/4 cups of vinegar
  • 2 quarts of distilled water, chilled
  • 2 1/2 cups of sugar
  • 1/2 cup of sea salt
  • 2 1/4 cups of cider vinegar
  • 1 tbsp of mustard seed
  • 1 tsp of celery seed

Directions:

  1. Layer the zucchini, peppers and onion in a bowl and coat them with the salt.
  2. Add the distilled water until the vegetables are covered.
  3. Let stand for 3 hours.
  4. Drain and rinse the vegetables well.
  5. Bring the remaining ingredients to a simmer, dissolving the sugar.
  6. Simmer for 5 minutes.
  7. Bring the mix to a boil.
  8. Add the vegetables and reduce the heat, simmering for 4 minutes.
  9. Add the vegetables and syrup into canning jars.
  10. Steep the jars in 200-degree water for 30 minutes to seal them.

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