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Zucchini Pickles 3

ID: 246 Canning

Ingredients:

10 cups sliced zucchini
2 1/2 cups cider vinegar
1 tbs. salt
1 1/2 cups sugar
2 tsp. dry mustard
2 tsp. ground turmeric
1/2 tsp. celery seed
1/8 tsp. powdered alum
2 large onions, sliced thick

Instructions:
Scrub but do not peel zucchini. Slice zucchini thinly. Combine all ingredients in big pot and stir till sugar is dissolved. Add zucchini and onions. Bring to a boil and simmer 15 to 20 minutes till zucchini is semi-transparent. Place in hot sterilized jars, cover with boiling vinegar mixture and seal.

Recipe Source: Sunset Magazine
Submitted by:
Jane Darnold
USA

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Zucchini Pickles 3
ID: 246 Canning


Ingredients:
10 cups sliced zucchini 2 1/2 cups cider vinegar 1 tbs. salt 1 1/2 cups sugar 2 tsp. dry mustard 2 tsp. ground turmeric 1/2 tsp. celery seed 1/8 tsp. powdered alum 2 large onions, sliced thick

Instructions: Scrub but do not peel zucchini. Slice zucchini thinly. Combine all ingredients in big pot and stir till sugar is dissolved. Add zucchini and onions. Bring to a boil and simmer 15 to 20 minutes till zucchini is semi-transparent. Place in hot sterilized jars, cover with boiling vinegar mixture and seal.

Recipe Source: Sunset Magazine Submitted by: Jane Darnold USA © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.