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Zucchini Pickles
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Recipe Information
Colorful and good

Southern Living

Serves/Makes:3 1/2 pints

  • 2 quarts (1900 ml) (1/4-inch-thick slices) zucchini, un-peeled.
  • 3 cups (700 ml) thinly sliced onions
  • 3 cups (700 ml) sliced green peppers
  • 1-1/2 quarts (1425 ml) cold water
  • 2-1/2 cups (600 ml) vinegar (5% acidity)
  • 2 cups (475 ml) sugar
  • 3/4 cup (175 ml) water
  • 1/2 tsp (2 ml) pickling salt
  • 1/2 tsp (2 ml) ground turmeric
  • 1 tsp (5 ml) celery seeds
  • 1 tsp (5 ml) mustard seeds
  • Combine zucchini, onions, green pepper, and 1 1/2 quats cold water in a large bowl; let stand 3 hours.
  • Combine remaining ingredients in a large Dutch oven, mixing well; bring to a boil and cook for 3 minutes.
  • Add vegetables; return to a boil and cook gently 15 to 20 minutes, stirring often.
  • Pack into hot sterilized jars, leaving 1/2 inch headspace.
  • Cover at once with metal lids, and crew bands tight.
  • Process in boiling-water bath for 10 minutes.

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