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Zucchini Squash Pickles | |
| 248 | Canning |
| Ingredients: | |
| 1 gallon squash zucchini 6 - 12 large onions 2 green peppers (or 4 if you like) | |
| Instructions: | |
| Cut the zucchini and onions in slices (thin for onions and a little thicker for squash). Shred green pepper. Place in bowl and sprinkle 1/2 cup salt over them. Place in refrigerator. Use a weight to hold down vegetables and leave for 3 hours. Drain and rinse with water and drain again well. Make the following brine: 5 cups mild vinegar 2 tablespoon mustard seed 5 cups sugar 1 1/2 tsp. celery seed 1 1/2 tsp. turmeric 1 stick cinnamon Boil for about 10 minutes and add vegetables, stirring carefully. Heat to scalding point. DO NOT boil. Place in jars and seal. Note: The amount of onions depends on how well you like onions. | |
| Submitted by: Virginia Hogland Oregon USA | |
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