Pickled Zucchini
By: Anonymous
Published: Monday, November 30, 2009 - 2:31pm

Ingredients




8 onions thinly sliced
1 inch gal zucchini  ½" slices
3 green peppers finely chopped
1/2 cup salt
5 cups cider vinegar
5 cups sugar
1 1/2 teaspoons turmeric
2 tablespoons mustard seed
2 teaspoons celery seeds
1 cinnamon stick broken 4 pieces

Preparation

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. 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. 3 Turn into hot, sterilized jars and seal. Process 5 minutes.