"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Zucchini Pickles Recipe

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

Aunt Teen
Added: Saturday, May 27, 2006


4 cups apple cider vinegar
2 cups sugar
1/4 tsp salt
2 tsp. celery seed
2 tsp ground turmeric
1 tsp dry mustard
5 lbs zucchini (5-6 inches)
1 qt thinly sliced onions

Cut zucchini unpeeled into 1/4" slices
Combine first 6 ingredients in saucepan, bring to boil
Pour over zucchini and onions; let stand 1 hour, stirring occasionally
In saucepan, bring mixture to a boil; lower heat and simmer 3 minutes. Pack into hot jars, being sure vinegar solution covers the vegetables.
Seal jars at once and process 5 minutes in boiling water




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