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Zucchini Pickles


You can also use other summer squash in this recipe.



  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.

Yield: 4 pints

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