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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:
- 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.
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