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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