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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