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 Jelly 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 Carrots  Ingredients: 3 pounds of carrots, peeled, and cut into 3-inch carrot sticks 2 1/3 cups of white vinegar 2 1/2 cups of distilled water 13 black pepper corns 5 garlic cloves fresh dill, chopped 3 tsp of salt 1/2 cup of sugar Directions: Boil the carrots for 5 minutes. Remove them and place them in an ice bath for 4 minutes. Bring the remaining ingredients to a simmer, dissolving the sugar. Bring the mix to a boil. Add the vegetables and syrup into canning jars. Steep the jars in 200 degree water for 30 minutes to seal them.       Pickled Asparagus  Ingredients: 5 lbs of asparagus, cut into 4 1/2 inch spears 5 cloves of garlic 2 3/4 cups of white vinegar 2 cups of distilled water fresh dill, chopped 3 tsp of sea salt 10 peppercorns Directions: Blanch the asparagus in boil water for one minute. Quickly remove them from the water and place them in a bowl of ice and water for 2 minutes. Place the asparagus in a long deep pan with the vinegar, salt and water. Bring the ingredients to a boil then reduce the heat. Add the chopped dill and garlic cloves in warm canning jars. Add the asparagus and pour the water into the jar. 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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