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.
Yields
1 Servings