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Zucchini Pickles 2

ID: 245   Canning  
  Yield/Servings: 4 pints  
8 cups sliced zucchini
1/4 cup salt
3 cups sliced onions
1/2 quart water
2 1/2 cups vinegar
1/2 teaspoon salt
1/2 tsp. turmeric
1 tsp. mustard seed
1 tsp. celery seed
2 cups sugar

Combine zucchini, 1/4 cup salt, onions and water. Let this soak for 3 hours. Then mix: vinegar, 1/2 tsp. salt, turmeric, mustard seed, celery seed, and sugar. Boil for 3 minutes. Add drained zucchini and onions, cook until clear -- about 20 minutes. Seal in sterilized jars. Makes 4 pints.

Submitted by:
Vivian Berry

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