| 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: Sykes.Kaye@uniface.Nl (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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