Canning Recipes

Pickled Zucchini
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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8 onions -- thinly sliced
1 gallon zucchini in 1/2" slices
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

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

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

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

This recipe yields ??

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