Zucchini Pickles

By á-47

Ingredients

• 8 cups sliced zucchini
• 4 large onions, sliced
• 1 large green pepper, sliced
• 3 Tbsp. canning salt
• 1 qt. white vinegar
• 2 cups sugar
• 2 tea. celery salt
• 2 tea. ground turmeric
• 1 tea. ground mustard

Preparation

Step 1

In a large bowl, combine zucchini, onions and pepper; sprinkle with canning salt and cover with cold water. Let stand for 2 hours; rinse and drain.

In a large saucepan, bring the remaining ingredients to a boil. Pour over zucchini mixture; cover and let stand for 2 hours.

Transfer to a stockpot. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Carefully ladle hot mixture into hot pint jars, leaving 1/2" headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling water canner.

Yield: 5 pints