MamasHealth.com Home Canned, Relish & Pickled Bell Pepper relish Canned corn Canned pineapple Canned rhubarb Ginger relish Pickled beets Pickled carrots Pickled pearl onions Pickles Raisin and Fig Relish Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Essential cookware Cooking tips Wine info Mama's Kitchen Dilemmas Inexpensive Ovens	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: Place the cucumbers and onion in a bowl and coat them with the salt. Let stand for 2 1/2 hours. Rinse the vegetables with the distilled water and set them aside. Bring the remaining ingredients to a simmer, dissolving the sugar. Bring the mix to a boil. Add the vegetables and reduce the heat, simmering for 4 minutes. Add the vegetables and syrup into canning jars. 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: Layer the zucchini, peppers and onion in a bowl and coat them with the salt. Add the distilled water until the vegetables are covered. Let stand for 3 hours. Drain and rinse the vegetables well. Bring the remaining ingredients to a simmer, dissolving the sugar. Simmer for 5 minutes. Bring the mix to a boil. Add the vegetables and reduce the heat, simmering for 4 minutes. Add the vegetables and syrup into canning jars. Steep the jars in 200-degree water for 30 minutes to seal them.	Sign up for our Email Newsletter For Email Marketing you can trust
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