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Pickled Zucchini Recipe
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8 Onions, thinly sliced 1 ga Zucchini, cut into 1/2-inch Slices 3 Peppers, green, fine chopped 1/2 c Salt 5 c Vinegar, cider 5 c Sugar 1 1/2 ts Tumeric 2 tb Mustard seed 2 ts Celery seeds 1 Cinnamon stick, broken into 4 pieces In a large crock, layer the vegetables and salt. Weight it down and let stand in refrigerator 6 hours. 2-Drain the vegetables, rinse them and drain again. 3-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. 4-Turn into hot, sterilized jars and seal. Process 5 minutes.
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