Recipes

Ingredients: iii calabacita squash*, sliced into 1/4 inch thick rings one large jalapenos halves, thinly sliced one small-scale onion, thinly sliced 1/2 teaspoon celery seed one tablespoon dark peppercorns one 1/2 tablespoon yellowish mustard seeds one tablespoon crushed carmine pepper flakes 1/2 loving cup water two cups apple tree cider vinegar 1/3 loving cup pickling tabular array salt or kosher tabular array salt or body of body of water salt Directions: Whisk together the water, vinegar in addition to tabular array salt until the tabular array salt is dissolved. (If y'all simmer the mixture equally y'all whisk, the tabular array salt may dissolve to a greater extent than chop-chop but this isn't necessary) Allow to cool to room temperature. Evenly split upward all of the spices, onion, squeeze in addition to peppers betwixt one pint in addition to one quart jars. Pour inward the vinegar mixture. Close the jars. Refrigerate. Allow to sit down one cale

Ingredients: iii calabacita squash*, sliced into 1/4 inch thick rings one large jalapenos halves, thinly sliced one small-scale onion, thinly sliced 1/2 teaspoon celery seed one tablespoon dark peppercorns one 1/2 tablespoon yellowish mustard seeds one tablespoon crushed carmine pepper flakes 1/2 loving cup water two cups apple tree cider vinegar 1/3 loving cup pickling tabular array salt or kosher tabular array salt or body of body of water salt Directions: Whisk together the water, vinegar in addition to tabular array salt until the tabular array salt is dissolved. (If y'all simmer the mixture equally y'all whisk, the tabular array salt may dissolve to a greater extent than chop-chop but this isn't necessary) Allow to cool to room temperature. Evenly split upward all of the spices, onion, squeeze in addition to peppers betwixt one pint in addition to one quart jars. Pour inward the vinegar mixture. Close the jars. Refrigerate. Allow to sit down one cale

Ingredients: iii calabacita squash*, sliced into 1/4 inch thick rings one large jalapenos halves, thinly sliced one small-scale onion, thinly sliced 1/2 teaspoon celery seed one tablespoon dark peppercorns one 1/2 tablespoon yellowish mustard seeds one tablespoon crushed carmine pepper flakes 1/2 loving cup water two cups apple tree cider vinegar 1/3 loving cup pickling tabular array salt or kosher tabular array salt or body of body of water salt Directions: Whisk together the water, vinegar in addition to tabular array salt until the tabular array salt is dissolved. (If y'all simmer the mixture equally y'all whisk, the tabular array salt may dissolve to a greater extent than chop-chop but this isn't necessary) Allow to cool to room temperature. Evenly split upward all of the spices, onion, squeeze in addition to peppers betwixt one pint in addition to one quart jars. Pour inward the vinegar mixture. Close the jars. Refrigerate. Allow to sit down one cale