Cooking Recipe Pickled Zucchini
Recipe Ingredients
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
Directions
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.