Pickled zucchini
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Onions, thinly sliced | |
| 1 | gallon | Zucchini, cut into 1/2-inch |
| Slices | ||
| 3 | Peppers, green, fine chopped | |
| ½ | cup | Salt |
| 5 | cups | Vinegar, cider |
| 5 | cups | Sugar |
| 1½ | teaspoon | Tumeric |
| 2 | tablespoons | Mustard seed |
| 2 | teaspoons | Celery seeds |
| 1 | Cinnamon stick, broken into | |
| 4 pieces | ||
Directions
1-In a large crock, layer the vegetables and salt. Weight it down and let
stand in refrigerator 6 hours. 2-Drain the vegetables, rinse them and drain again. 3-Put the remaining ingredients in a large kettle and bring to a boil.
Simmer for 10 minutes, then add the vegetables and remove from heat immediately. 4-Turn into hot, sterilized jars and seal. Process 5 minutes.
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