Recipes

Ingredients

1 lbs small zucchini

2 medium onions

¼ C salt

1 pint white vinegar

1 c sugar

1 t each celery and mustard seed

1 t turmeric

½ t dry mustard

Preparation

Wash and cut unpeeled zucchini and onions in thin slices. Place in ceramic crock or bowl. Cover with water and add salt. Let stand one hour and drain. Mix remaining ingredients in a medium non reacitve saucepan, bring to a boil; pour over zucchini and onion. Let stand one hour. In a non-reactive pot, add Zuchini mixture and bring to a boil. Cook 3 minutes. Pack in hot sterilized jars to within ½ inch of top and seal. Or simply put in a glass jar and cover tightly, they will last for 2 weeks in the refrigerator.