Bread And Butter Zucchini Pickles Recipe

• 4 quarts. zucchini, cut in slices or possibly strips
• 6 white onions, sliced
• 2 green peppers, minced
• 2 cloves garlic
• 5 c. flour
• 1 1/2 teaspoon turmeric
• 1 1/2 teaspoon celery seed
• 2 tbsp. mustard seed
• 3 c. cider vinegar

1. Thoroughly wash and cut into slices 1/8-1/4 inch or possibly strips, the unpeeled zucchini.
2. Add in onions, peppers, and whole garlic cloves.
3. Add in 1/2 c. pure salt and cover with ice cubes.
4. Mix thoroughly and let stand 3 hrs.
5. Then rinse and drain thoroughly.
6. Combine remaining ingredients and heat slowly just to a boil.
7. Add in zucchini mix and bring slowly to a boil again.
8. It should be slightly cooked yet crisp.
9. Seal in warm, sterilized jars.
10. Makes 8 pints.

zucchini, white onions, green peppers, garlic, flour, turmeric, celery, cider vinegar

Taken from cookeatshare.com/recipes/bread-and-butter-zucchini-pickles-16665 (may not work)