Recipe - Zucchini Pickles

2 pound Zucchini cut or sliced up 1/8"
Thick
2 md Onions cut or sliced up thin
One fourth cup Salt
2 cup White vinegar
2 cup Sugar
2 teaspoon Yellow mustard seed
1 teaspoon Celery seed
1 teaspoon Turmeric
One fourth teaspoon Mustard powder

Slice zucchini and onions into a large ceramic bowl. Toss with salt; cover
with ice water. Let stand for two hours; drain thoroughly. Combine
remaining ingredients in a saucepan and bring to a boil. Simmer five
minutes. Pour vinegar mixture over zucchini and onions, tossing to coat.
Let stand two hours. Bring to a boil and cook for five minutes. Pack into
four sterilized pint jars. Seal and process in boiling water bath for 10
minutes. Makes 64 twotablespoon servings.

Recipe By : Elizabeth Powell

From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 16 Feb 95 10:02:23 +0100

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip