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Prep Time:

Cook Time:

Yields:

Description Edit

Ingredients Edit

  • 2½ lbs zucchini
  • 1 pound yellow onions, thinly sliced
  • ¼ cup kosher salt. do not use regular table salt
  • 1¼ cup white distilled vinegar
  • 1 cup apple cider vinegar
  • 2¼ cups sugar
  • 1 tbsp mustard seeds
  • 1 small red pepper per jar
  • 1 bay leaf per jar
  • 1 inch cinnamon stick per jar
  • 6 allspice berries per jar
  • 6 whole cloves per jar

Directions Edit

  1. Bring the salt and vinegars and sugar to a boil.
  2. Add the sliced zucchini and the onions.
  3. Boil gently for 10 minutes.
  4. Distribute the zucchini and onions among 5 or 6 pint sterilized jars.
  5. Add the spices to each jar.
  6. Then, using a ladle, add the hot vinegar to fill the jars.
  7. Add the lids and process the jars.
  8. Cool the jars and store for about 4 weeks before eating.

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