Pickled zucchini

Yield: 8 servings

Measure Ingredient
8 \N Onions, thinly sliced
1 gallon Zucchini, cut into 1/2-inch
\N \N Slices
3 \N Peppers, green, fine chopped
½ cup Salt
5 cups Vinegar, cider
5 cups Sugar
1½ teaspoon Tumeric
2 tablespoons Mustard seed
2 teaspoons Celery seeds
1 \N Cinnamon stick, broken into
\N \N 4 pieces

1-In a large crock, layer the vegetables and salt. Weight it down and let

stand in refrigerator 6 hours. 2-Drain the vegetables, rinse them and drain again. 3-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. 4-Turn into hot, sterilized jars and seal. Process 5 minutes.

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