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Zucchini Dill Pickle Chips

ID: 249   Canning  
  Yield/Servings: 6-7 pints  
1 quart vinegar
2 cups sugar
1/2 cup salt
2 tsp. dill seed
2 tsp. celery seed
1 tsp. dry mustard
4 quarts sliced zucchini
4 cups sliced onions

Bring vinegar, sugar, salt and spices to a boil. Pour over zucchini and onions and let stand 1 hour. Bring to a boil; cook for 3 min. Pack into hot sterilized jars to 1/8 inch from top, making sure vegetables are submerged. Work quickly sealing each jar as it is filled. Yields 6-7 pints.

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Creative Cooking

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