| 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
A Message from our Provider:
“God is humble”