Zucchini Pickles

• 7 c. thinly sliced zucchini
• 1 c. thinly sliced onions
• 1 c. grated carrots
• 1 Tbsp. salt
• 1 Tbsp. dill seed
• 1 1/2 c. sugar
• 1 c. vinegar
• 1/4 c. chopped peppers
• 2 1/2 qt. white vinegar
• 20 c. sugar (sweet, huh ?)
• 5 sticks cinnamon or 1 rounded Tbsp. cracked cinnamon
• 2 1/2 tsp. whole cloves
• 3 c. lukewarm water
• 2 pkg. dry yeast
• 1 1/2 Tbsp. sugar
• 2 tsp. salt
• 2 Tbsp. corn oil
• 9 c. flour

1. In a large saucepan, stir the yeast into the warm water.
2. Add sugar, salt, oil and half the flour.
3. Beat the mixture until consistent.
4. Add 3 more cups flour and mix with hands.
5. Turn out onto counter top and knead for 10 minutes.
6. Add flour only as needed to make dough dry enough to handle.
7. Let rise in saucepan until double.
8. You might cover with a towel to hold in warmth. Punch down.
9. Reshape into long, skinny loaves (1 1/2-inch diameter before rising).
10. Let rise again until double or triple in bulk on cookie sheets.
11. Bake at 425u0b0 until the bread is dark and crispy. Cut into bite-size pieces, ensuring a crust on each piece.
12. Stab with fondue forks and dip into the Cheese Fondue mixture.

zucchini, onions, carrots, salt, dill, sugar, vinegar, peppers, white vinegar, sugar, cinnamon, whole cloves, water, yeast, sugar, salt, corn oil, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=771187 (may not work)