Recipe - Zucchini Bread-And-Butter Pickles

14 small Zucchini squash, cut or sliced up
crosswise (up TO 16)
8 small Onions, cut or sliced up
2 md Bell peppers, minced
1/3 cup Canning salt
3 cup Vinegar
2 cup Sugar
2 tablespoon Mustard seed
1 tablespoon Dry mustard
1 teaspoon Turmeric
1 teaspoon Celery seed
1 teaspoon Peppercorns

1. Alternate layers of cut or sliced up succhini, onions and salt in a large glass
bowl. Cover with ice cubes and let stand 1 One half hours.

2. Drain liquid and rinse.

3. Combine vinegar, sugar, mustard seed, dry mustard, turmeric, celery seed
and peppercorns in a large saucepan and bring to a boil.

4. Add zucchini, onion and bell peppers.

5. Return to heat and bring to a boil. Remove the mixture from heat.

6. Pack hot vegetables into hot jars, leaving One fourth inch head space.

7. Remove air bubbles with a nonmetallic spatula.

8. Wipe jar rim clean. Place lid on jar. Screw band down evenly and firmly
just until fingertip tight.

9. Process 10 minutes in a boiling water bath.

This makes about 5 pints of pickles. Recipe from The Stratford Star
(Oklahome) in Sammie Gray's column, Thursday, August 22, l996.
Posted to EATL Digest 03 Sep 96

From: "Kitty L. Chamness" kchamnes@GATOR1.BRAZOSPORT.CC.TX.US

Date: Tue, 3 Sep 1996 20:26:29 0500