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    Zucchini Pickles


    Source of Recipe


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    List of Ingredients





    You can also use other summer squash in this recipe.

    2 medium onions, thinly sliced
    2 red or green bell peppers, skinned and seeded
    2 quarts crosscut zucchini (1/2-inch thick slices)
    1/4 cup salt
    2 1/2 cups white or cider vinegar
    2 cups granulated sugar
    1 teaspoon dry mustard
    1 teaspoon turmeric
    2 teaspoons celery seed
    1 cinnamon stick, broken up

    Cut onion slices in half. Cut peppers into 1/4 x 1 1/2-inch strips. Combine zucchini, onions and peppers and sprinkle with salt; cover with water and let stand 2 hours. Drain vegetables; rinse with cold water; drain thoroughly.

    Combine vinegar, sugar and remaining ingredients in a large pot. Bring to a boil; reduce heat and simmer 10 minutes. Add vegetables and return to boil. Remove from heat immediately. Quickly ladle vegetables and liquid into clean, hot jars, leaving 1/2-inch headspace; seal. Process in boiling water bath for 10 minutes.

    Yields 4 pints.

    Recipe




 

 

 


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