8 onions, thinly sliced 1 gallon of zucchini
in 1/2" slices 3 green peppers, finely chopped 1/2 cup of
salt 5 cups of cider vinegar 5 cups of sugar 1 1/2
teaspoons of turmeric 2 tablespoons of mustard seed 2
teaspoons of celery seeds 1 cinnamon stick, broken 4 pieces
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" S(Formatted for MC5): "11-23-1999 by Joe Comiskey
- jcomiskey
Basic-Recipes.com is not backed by a Food TV Show, a TV Chef, or a large cooking magazine. We're just a few people that like to cook and are trying to live the American Dream, believing that hard work will be rewarded. We know the economy is bad, but we ask that you make a donation (of any size), so that we can keep basic-recipes.com up and running. Thank you for visiting and supporting us.
Basic-Recipes.com
| 
|