| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 14 | Zucchini squash, sliced | |
| crosswise up TO 16 | ||
| 8 | Onions, sliced | |
| 2 | Bell peppers, diced | |
| 1/3 | c | Canning salt |
| 3 | c | Vinegar |
| 2 | c | Sugar |
| 2 | T | Mustard seed |
| 1 | T | Dry mustard |
| 1 | t | Turmeric |
| 1 | t | Celery seed |
| 1 | t | Peppercorns |
INSTRUCTIONS
Alternate layers of sliced succhini, onions and salt in a large glass bowl. Cover with ice cubes and let stand 1 1/2 hours. Drain liquid and rinse. Combine vinegar, sugar, mustard seed, dry mustard, turmeric, celery seed and peppercorns in a large saucepan and bring to a boil. Add zucchini, onion and bell peppers. Return to heat and bring to a boil. Remove the mixture from heat. Pack hot vegetables into hot jars, leaving 1/4 inch head space. Remove air bubbles with a non-metallic spatula. Wipe jar rim clean. Place lid on jar. Screw band down evenly and firmly just until fingertip tight. 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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“Jesus: Because with God only perfection will do”
Nutrition (calculated from recipe ingredients)
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Calories: 2285
Calories From Fat: 100
Total Fat: 11.9g
Cholesterol: 0mg
Sodium: 409.8mg
Potassium: 5640.9mg
Carbohydrates: 513.6g
Fiber: 29.2g
Sugar: 465.2g
Protein: 31.2g