Zucchini Dill Pickle Chips |
249 | Canning |
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Yield/Servings: 6-7 pints |
Ingredients: |
1 quart vinegar 2 cups sugar 1/2 cup salt 2 tsp. dill seed | 2 tsp. celery seed 1 tsp. dry mustard 4 quarts sliced zucchini 4 cups sliced onions |
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Instructions: |
Bring vinegar, sugar, salt and spices to a boil. Pour over zucchini and onions and let stand 1 hour. Bring to a boil; cook for 3 min. Pack into hot sterilized jars to 1/8 inch from top, making sure vegetables are submerged. Work quickly sealing each jar as it is filled. Yields 6-7 pints. |
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Submitted by: Creative Cooking USA |