| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Pickles | 6 | Servings | |
INGREDIENTS
| 2 | lb | Fresh zucchini |
| 2 | sm | Onions |
| 1/4 | c | Pickling or kosher salt |
| 2 | c | Sugar |
| 2 | ts | Mustard seed |
| 1 | ts | Celery salt |
| 1 | ts | Turmeric |
| 3 | c | Vinegar |
INSTRUCTIONS
Wash zucchini and cut in thin slices. Peel and cut onions in quarters, then slice very thin. Add to zucchini. Cover zucchini and onions with 1 inch water and add salt. Let stand 2 hours. Drain thoroughly. Bring remaining ingredients to boiling. Pour over zucchini and onions. Let stand 2 hours. Bring all ingredients to boiling point and heat 5 minutes. Pack hot into hot jars, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process 15 minutes in boiling water bath. Yield: 4 half pints. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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