3 qt grated zucchini 1 1/2 c chopped onions
1c chopped green pepper 1/8 tsp minced garlic
Combine. Cover above with ice and refrigerate 3 hours OR cover and refrigerate over night.
5 c sugar 2 tsp tumeric
2 tsp celery seed 2 tsp prepared mustard
2 tsp mustard seed 3 c vinegar
1 c water
Take off ice cubes and drain well. Squeeze mixture to remove as much liquid as possible. Mix all ingreadients together, bring to a boil and cook 15 minutes. Put into hot jars and process in hot water bath for 15-20 minutes.
yields: app. 6-7 pints
CUCUMBERS FOR THE FREEZER
2 qt thinly sliced cucubers (app. 12 cukes)
2 med onions, thinly sliced
2 T salt
Let stand for 2 hours. Then drain by squeezing by hand to remove as much liquid as possible.
During the 2 hour wait, mix;
1 1/2 c sugar
1/2 c vinegar
1 tsp celery seed
Boil until sugar disolves. Put in the refrigerator to cool.
Pour mixture over cucumber and onions. Freeze.
VIDALIA ONION RELISH
1 1/2 gal ground vidalia onion (any sweet onion will work), app 16-20 med onions
1/2 c salt
1 qt cider vinegar 1 tsp tumeric
1 tsp pickling spice 1 sm jar pimento, chopped
4 1/2 c sugar
Add salt to ground onions. Let stand 30 minutes. Squeeze juice from onion by hand to remove as much liquid as possible. Discard juice.
Add remaining ingredients to onions. Bring to a boil and cook 30 minutes, stirring often. Place in hot jars and process 10 minutes in a hot water bath.
yields: 8 pt
2 c water 1 c vinegar
1/2 c sugar 1/2 c salt
Boil brine and let cool.
Place fresh dill and fresh garlic on the bottom of a large jar. Fill with pickling cucumbers cut lengthwise into fourths.
Pour brine over pickles. Add fresh dill and garlic on the top. Cover with lid. Refrigerate at least 24 hours before eating.
The flavor will depend on the amount of dill and garlic used. This keeps a long time.
2-DAY REFRIGERATOR PICKLES
3 c sugar 3 c white vinegar
1 c water 1/3 c salt
1 tsp celery seed 1 tsp mustard seed
Mix until disolved. Bring to a boil and then let cool.
6 onions, thinly sliced
12 cucumbers, thinly sliced
Place in jars. Cover with cooled brine. Leave in the refrigerator for 2 days before eating.
These can be processed in a hot water bath as well.