Source:

susanm and Peggy

Serves/Makes:2 large jars

Ingredients

• 8 cups (1900 ml) sliced zucchini
• 2 cups (475 ml) sliced onions
• 1 tbsp (15 ml) salt
• 1/2 green pepper, chopped
• 1 cup (225 ml) white vinegar
• 1-3/4 cups (425 ml) sugar
• 1 tsp (5 ml) celery seed (generous)
• 1 tsp (5 ml) dry mustard (generous)

Preparation

• Layer zucchini and onions in pot and sprinkle with salt.
• Let stand 1 hour.
• Meanwhile combine green pepper, vinegar, sugar, celery seed, and dry mustard in a small pot and bring to a boil.
• Pour over pickles.
• Bring to a boil again and cook until pickle slices are somewhat opaque.
• Put into jars and refrigerate.

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