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Zucchini Watermellon Pickles

ID: 241   Canning  
  Yield/Servings: 10-11 pints  
1 cup hydrated lime
1 gallon water
6 quarts zucchini

Mix water and lime in glass, plastic, stone, or stainless steel container. Cut up zucchini (peeled, seeded, and cut into chunks), and soak for 24 hours, stirring often. Next, rinse in cold water until clear, and let stand 3 hours. Make a pickling solution of:

4 cups cider vinegar
3 cups cold water
10 cups sugar
2 tablespoon salt
3 tablespoon whole pickling spice (from which red pepper has been removed)

Pour pickling solution over drained zucchini and let stand 24 hours. Bring to a boil, then simmer 35-60 minutes or until clear. Pack into hot sterilized jars, cover with syrup and seal. Will make 10-11 pints.

Submitted by:
Catherine Carlson

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