Recipe - Pickled Zucchini

8 Onions, thinly cut or sliced up
1 ga Zucchini, cut into 1/2inch
Slices
3 Peppers, green, fine chopped
One half cup Salt
5 cup Vinegar, cider
5 cup Sugar
1 One half teaspoon Tumeric
2 tablespoon Mustard seed
2 teaspoon Celery seeds
1 Cinnamon stick, broken into
4 pieces

In a large crock, layer the vegetables and salt. Weight it down and let
stand in refrigerator 6 hours. 2Drain the vegetables, rinse them and drain
again. 3Put 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. 4Turn into hot, sterilized jars and seal. Process 5 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini