Pickled Zucchini

Ingredients

8 onions thinly sliced
1 gallon zucchini in 1/2
3 green peppers finely chopped
1/2 cup salt
5 cups cider vinegar
5 cups sugar
1 1/2 teaspoons turmeric
2 tablespoons mustard seed
2 teaspoons celery seeds
1 cinnamon stick broken 4 pieces

Method

In a large crock, layer the vegetables and salt. Weight it down and let stand in refrigerator 6 hours. Drain the vegetables, rinse them and drain again.

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.

Turn into hot, sterilized jars and seal. Process 5 minutes.

Yield



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