Pickled Zucchini

Recipe Ingredients

8		Onions - thinly sliced
1		Zucchini in 1/2" slices
3		Green peppers - finely chopped
1/2 cup	118ml	Salt
5 cups	1185ml	Cider vinegar
5 cups	990g / 34oz	Sugar
1 1/2 teaspoons	7.5ml	Turmeric
2 tablespoons	30ml	Mustard seed
2 teaspoons	10ml	Celery seeds
1		Cinnamon stick - broken 4 pieces

Recipe Instructions

In a large crock, layer the vegetables and salt. Weight it down and let stand in refrigerator 6 hours. Drain the vegetables, rinse them and drain again.

Put 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.

Turn into hot, sterilized jars and seal. Process 5 minutes.

This recipe yields ??

Source:
My Front Porch (canning archive) at http://www.flash.net/~tinyt

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