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Zucchini Pickles

ID: 250   Canning  
  Yield/Servings: 4 quarts  
4 quarts zucchini, sliced
6 medium white onions
2 green pepper chopped
3 cloves of garlic
1/3 cup salt
5 cups sugar
1 1/2 tbsp. celery seed
1 1/2 tsp. turmeric
3 cups vinegar
2 tbsp. mustard seed

Slice zucchini (unpeeled) and add chopped onions, peppers, garlic and salt. Cover with ice cubes and mix thoroughly. Let stand 3 hours. Drain thoroughly. Combine sugar, spices and vinegar; pour over vegetables and heat to boiling. Pour into 4 sterilized quart jars and seal.

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Creative Cooking

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