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Zucchini Pickles

250Canning
  Yield/Servings: 4 quarts  
Ingredients:
4 quarts zucchini, sliced
6 medium white onions
2 green pepper chopped
3 cloves of garlic
1/3 cup salt
5 cups sugar
1 1/2 tbsp. celery seed
1 1/2 tsp. turmeric
3 cups vinegar
2 tbsp. mustard seed
 
 
Instructions:
Slice zucchini (unpeeled) and add chopped onions, peppers, garlic and salt. Cover with ice cubes and mix thoroughly. Let stand 3 hours. Drain thoroughly. Combine sugar, spices and vinegar; pour over vegetables and heat to boiling. Pour into 4 sterilized quart jars and seal.
 
Submitted by: Creative Cooking USA

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