"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Zucchini Pickles Recipe

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This recipe for Zucchini Pickles, by , is from The Licate Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
4 quarts zucchini -- quartered and sliced
6 whole onions sliced
2 peppers sliced
2 whole garlic cloves
1/4 cup salt
5 cups sugar
1/2 tsp tumeric
1-1/2 tsp celery seed
3 T mustard seed
3 cups vinegar

Directions:
Directions:
Cut zucchini in thick slices. Place ice cubes over zucchini, onions, pepper, garlic and salt. Soak 3 hours.

Boil rest of seasonings until good rolling oil.

Drain zucchini with hands.

Add to syrup until it comes to boil. Lower heat and pack in sterilized jars.

 

 

 

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