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Zucchini Pickles


2 pounds zucchini , sliced
2 onion, minced
water
1/2 cup salt
2 cups white vinegar
1 cup sugar
1 teaspoon celery seeds
1 teaspoon mustard seeds
1/2 teaspoon dry mustard

Cut unpeeled zucchini and peeled onions into slices. Cover with water and salt. Let stand 1 hour. Mix remaining ingredients and bring to a boil. Pour over zucchini and onion. Let stand 1 hour. Bring to a boil and cook 3 minutes. Pack in sterilized jars and seal.

Makes 3 pints.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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