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Pickled Zucchini


Course : Pickles
Serves: 8
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Ingredients:


8 medium Onions, thinly sliced

1 gallon Zucchini cut into 1/2-inch Slices

3 medium Peppers, green, fine chopped

1/2 cup Salt

5 cup Vinegar, cider

5 cup Sugar

1 1/2 teaspoon Tumeric

2 tablespoon Mustard seed

2 teaspoon Celery seeds

1 piece Cinnamon stick, broken into 4 pieces
 

Preparation / 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.

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