Title: PICKLED ZUCCHINI
  Categories: Pickles, Vegetables
       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.
  
 

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