| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 14 | sm | Zucchini squash, sliced crosswise (up TO 16) |
| 8 | sm | Onions, sliced |
| 2 | md | Bell peppers, diced |
| 1/3 | c | Canning salt |
| 3 | c | Vinegar |
| 2 | c | Sugar |
| 2 | tb | Mustard seed |
| 1 | tb | Dry mustard |
| 1 | ts | Turmeric |
| 1 | ts | Celery seed |
| 1 | ts | Peppercorns |
INSTRUCTIONS
1. Alternate layers of sliced succhini, onions and salt in a large glass bowl. Cover with ice cubes and let stand 1 1/2 hours. 2. Drain liquid and rinse. 3. Combine vinegar, sugar, mustard seed, dry mustard, turmeric, celery seed and peppercorns in a large saucepan and bring to a boil. 4. Add zucchini, onion and bell peppers. 5. Return to heat and bring to a boil. Remove the mixture from heat. 6. Pack hot vegetables into hot jars, leaving 1/4 inch head space. 7. Remove air bubbles with a non-metallic spatula. 8. Wipe jar rim clean. Place lid on jar. Screw band down evenly and firmly just until fingertip tight. 9. Process 10 minutes in a boiling water bath. This makes about 5 pints of pickles. Recipe from The Stratford Star (Oklahome) in Sammie Gray's column, Thursday, August 22, l996. Posted to EAT-L Digest 03 Sep 96 From: "Kitty L. Chamness" <kchamnes@GATOR1.BRAZOSPORT.CC.TX.US> Date: Tue, 3 Sep 1996 20:26:29 -0500
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