Zucchini Pickles

You can also use other summer squash in this recipe.

Yield: 4 pints

Ingredients

• 2 medium onions, thinly sliced
• 2 red or green bell peppers, skinned and seeded
• 2 quarts crosscut zucchini (1/2 inch thick slices)
• 1/4 cup salt
• 2 1/2 cups white or cider vinegar
• 2 cups granulated sugar
• 1 teaspoon dry mustard
• 1 teaspoon turmeric
• 2 teaspoons celery seed
• 1 cinnamon stick, broken up

Instructions

1. Cut onion slices in half.
2. Cut peppers into 1/4 x 1 1/2 inch strips.
3. Combine zucchini, onions and peppers and sprinkle with salt; cover with water and let stand 2 hours.
4. Drain vegetables; rinse with cold water; drain thoroughly.
5. Combine vinegar, sugar and remaining ingredients in a large pot. Bring to a boil; reduce heat and simmer 10 minutes.
6. Add vegetables and return to boil.
7. Remove from heat immediately.
8. Quickly ladle vegetables and liquid into clean, hot jars, leaving 1/2 inch headspace; seal.
9. Process in boiling water bath for 10 minutes.