Zucchini Pickles |
250 | Canning |
|
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 |