Pickled Zucchini Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
8: Onions, thinly sliced
1 gallon: Zucchini, cut into 1/2-inch
Slices,
3: Peppers, green, fine chopped
1/2 cup: Salt,
5 cup: Vinegar, cider
5 cup: Sugar,
1 1/2 tsp: Tumeric,
2 tbsp: Mustard seed,
2 tsp: Celery seeds,
1: Cinnamon stick, broken into
4 pieces: ,
Directions:
In a large crock, layer the vegetables and salt. Weight it down and
let stand in refrigerator 6 hours. 2-Drain the vegetables, rinse them
and drain again. 3-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. 4-Turn into hot, sterilized jars
and seal. Process 5 minutes.
Source from luhu.jp
let stand in refrigerator 6 hours. 2-Drain the vegetables, rinse them
and drain again. 3-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. 4-Turn into hot, sterilized jars
and seal. Process 5 minutes.
Source from luhu.jp