Title: Pickled Zucchini
Categories: Pickle Vegetable
Yield: 8 Servings
| 8 | | Onions, thinly sliced |
| 1 | ga | Zucchini, cut into 1/2-inch |
| | | Slices |
| 3 | | Peppers, green, fine chopped |
| 1/2 | c | Salt |
| 5 | c | Vinegar, cider |
| 5 | c | Sugar |
| 1 1/2 | ts | Tumeric |
| 2 | tb | Mustard seed |
| 2 | ts | Celery seeds |
| 1 | | Cinnamon stick, broken into |
| | | 4 pieces |
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.