| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 64 | Servings | ||
INGREDIENTS
| 2 | lb | Zucchini — sliced 1/8" |
| Thick | ||
| 2 | md | Onions — sliced thin |
| 1/4 | c | Salt |
| 2 | c | White vinegar |
| 2 | c | Sugar |
| 2 | ts | Yellow mustard seed |
| 1 | ts | Celery seed |
| 1 | ts | Turmeric |
| 1/4 | ts | Mustard powder |
INSTRUCTIONS
Slice zucchini and onions into a large ceramic bowl. Toss with salt; cover with ice water. Let stand for two hours; drain thoroughly. Combine remaining ingredients in a saucepan and bring to a boil. Simmer five minutes. Pour vinegar mixture over zucchini and onions, tossing to coat. Let stand two hours. Bring to a boil and cook for five minutes. Pack into four sterilized pint jars. Seal and process in boiling water bath for 10 minutes. Makes 64 two-tablespoon servings. Recipe By : Elizabeth Powell From: [email protected] (Kaye Sykesdate: Thu, 16 Feb 95 10:02:23 +0100 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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