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	Pickled Beets  Ingredients: 5 1/2 cups of small beets, trimmed and cleaned, boiled and peeled 2 3/4 cups of red wine vinegar 1 cup of white vinegar 2 tsp of sea salt 1/2 cup of distilled water 2 cups of white sugar 1 stick of cinnamon, halved 1 tsp of allspice Directions: Steep the freshly boiled beets in a boil of ice water for 1 minute. Add the remaining ingredients in a pan and bring the ingredients to a simmer, stirring the sugar until it is completely dissolved. Bring the mixture to a boil and add the beats. Reduce the heat and simmer for 5 minutes. Add the beats and syrup to canning jars. Steep the jars in 200 degree water for 35 minutes to seal them.       Pickled Cauliflower  Ingredients: 5 quarts of cauliflower florets 1 1/2 cups of sugar 3 1/3 cups of white wine vinegar 1 cup of distilled water 10 ice cubes 1 tsp of mustard seed 1/4 cup of sea salt Directions: Place the florets in a bowl and sprinkle them with the salt. Add the ice cubes and let stand for 3 hours. Drain and rinse them. Bring the remaining ingredients to a simmer, dissolving the sugar. Bring the mix to a boil. Add the florets and reduce the heat, simmering for 6 minutes. Add the florets 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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