Zucchini Squash Pickles | |
ID: 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: | |
Submitted by: Virginia Hogland Oregon USA
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