September 09, 2009
Thinking of dinner ideas? With autumn just around the corner, it’s time to take advantage of fresh and local late summer ingredients at their peak! Here are 10 must-eat ...
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Yield: 1 servings
[edit] Ingredients
8 |
onions thinly sliced |
1 |
inch gal zucchini ½" slices |
3 |
green peppers finely chopped |
½ |
cup salt |
5 |
cups cider vinegar |
5 |
cups sugar |
1 ½ |
teaspoons turmeric |
2 |
tablespoons mustard seed |
2 |
teaspoons celery seeds |
1 |
cinnamon stick broken 4 pieces |
[edit] Preparation
Step 1 |
In a large crock, layer the vegetables and salt. Weight it down and let stand in refrigerator 6 hours. Drain the vegetables, rinse them and drain again. |
Step 2 |
Put the remaining ingredients in a large kettle and bring to a boil. Simmer for 10 minutes, then add the vegetables and remove from heat immediately. |
Step 3 |
Turn into hot, sterilized jars and seal. Process 5 minutes. |
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