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Old May 19, 2012   #79
Zana
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Join Date: Jan 2007
Location: Southwestern Ontario, Canada
Posts: 4,327
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Zucchini Bread and Butter Pickles

4 quarts zucchini, cut in slices or strips
6 white onions, sliced
2 green peppers, chopped
2 cloves garlic
5 cups sugar
1 1/2 tsps. turmeric
1 1/2 tsps. celery seed
2 tbsps. mustard seed
3 cups cider vinegar

Thoroughly wash and cut into slices 1/8-1/4 inch or strips, the unpeeled zucchini.
Add onions, peppers, and whole garlic cloves.
Add 1/2 cup pure salt and cover with ice cubes.
Mix thoroughly and let stand 3 hours.
Then rinse and drain thoroughly.
Combine remaining ingredients and heat slowly just to a boil.
Add zucchini mix and bring slowly to a boil again.
It should be slightly cooked yet crisp.
Pour into jars and store in refrigerator or freeze.




Makes 8 pints.
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