Ingredients Edit

Directions Edit

  1. Use only fresh, firm med sized zucchini. Wash and dry, but do not peel.
  2. Grate removing large seeds. Mix zucchini, onions, green pepper and canning salt.
  3. Let sit overnight. Drain and rinse mixture in cold water. Put mixture in large kettel.
  4. Add vinegar and remaining ingredients. Bring to a rolling boil.
  5. Cook for 10 min. pack in hot sterilized pint jars.
  6. Cover with sterilized lids and hot water process for 20 minutes.
  7. Ready to eat right away, but it"s better if it ages a few days.

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