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Pickled
Zucchini
8 onions, thinly sliced
1 gallon of zucchini
in 1/2" slices
3 green peppers, finely chopped
1/2 cup of
salt
5 cups of cider vinegar
5 cups of sugar
1 1/2
teaspoons of turmeric
2 tablespoons of mustard seed
2
teaspoons of celery seeds
1 cinnamon stick, broken 4 pieces
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In a large crock, layer the vegetables and salt. Weight it down and let
stand in refrigerator 6 hours. Drain the vegetables, rinse them and drain
again. Put the remaining ingredients in a large kettle and bring to a boil.
Simmer for 10 minutes, then add the vegetables and remove from heat
immediately. Turn into hot, sterilized jars and seal. Process 5 minutes.
This recipe yields ??
Source:
"My Front Porch (canning archive) at http://www.flash.net/~tinyt"
S(Formatted for MC5):
"11-23-1999 by Joe Comiskey
- jcomiskey
 
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