Title: Zucchini Bread-And-Butter Pickles
Categories: None
Yield: 1 Servings

14 sm Zucchini squash, sliced
-crosswise (up TO 16)
8 sm Onions, sliced
2 md Bell peppers, diced
1/3 c Canning salt
3 c Vinegar
2 c Sugar
2 tb Mustard seed
1 tb Dry mustard
1 ts Turmeric
1 ts Celery seed
1 ts Peppercorns

1. Alternate layers of sliced succhini, onions and salt in a large glass
bowl. Cover with ice cubes and let stand 1 1/2 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 1/4 inch head space.

7. Remove air bubbles with a non-metallic 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 EAT-L Digest 03 Sep 96

From: "Kitty L. Chamness"

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