4 pounds combined of Cucumbers, Summer Squash, and Zucchini, washed and thinly sliced
2 pounds of Onions, thinly sliced
1/3 cup Pickling Salt
In a large bowl layer vegetables with salt and cover with Ice, let sit for 1.5 hours. Drain, rinse, and drain again.
3 cups white Vinegar
2 cups Sugar
2 Tablespoons Mustard Seed
2 teaspoons Tumeric (optional)
2 teaspoons Celery Seed
1 teaspoon Black Peppercorns
In 7 pint jars, evenly distribute the spices. In a large Pot combine Vinegar and Sugar and bring to a boil, add drained vegetables and return to a boil. Evenly distribute Vegetables in Jars, pour hot liquid in jars leaving 1/4 inch headspace. Wipe jar rims, adjust two piece lids and rings. Let cool and refrigerate. Will last in fridge for as long as you don't eat them. Tastes best after 1-2 weeks.
Hot Water Bath Canning: Process for 10 minutes.
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