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Full Online Book HomeLearning KitchenVegetables - Zucchini Or Summer Squash Pickles
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Vegetables - Zucchini Or Summer Squash Pickles Post by :German_Girl Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2542

Click below to download : Vegetables - Zucchini Or Summer Squash Pickles (Format : PDF)

Vegetables - Zucchini Or Summer Squash Pickles

4 pounds zucchini or yellow squash
4 small onions
1/4 cup salt
2 cups white vinegar
2 cups sugar
1 teaspoon celery seed
1 teaspoon tumeric, optional
2 teaspoons mustard seed

Wash squash and cut into thin slices. Peel and quarter onions, cut into thin slices. Cover with water and add salt. Cover and let stand 2 hours.

Drain thoroughly. Do not rinse.

Bring remaining ingredients to boil and pour over vegetables. Let stand 2 more hours.

Bring to boil and boil for 5 minutes. Pack into hot, sterilized jars and seal. Hot water bath 5 minutes. Makes 4 pints.
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Vegetables - Potato -  Appetizers Country Style Vegetables - Potato - Appetizers Country Style

Vegetables - Potato -  Appetizers Country Style
1 envelope Lipton onion soup mix 1 Cup Warm mashed potatoes 1/2 Cup Butter or margarine 1 Cup Flour Preheat oven to 375°. In bowl, combine soup mix with potatoes, butter and flour. On floured board, roll dough to 1/4 inch thickness. Cut into shapes with cookie cutters. Place on ungreased baking sheet. Bake 12 minutes. Makes about 4 dozen appetizers.

Vegetables - Zuchini Pickles Vegetables - Zuchini Pickles

Vegetables - Zuchini Pickles
2 pounds fresh firm zucchini 2 small (or medium) onions 1/4 cup pickling salt2 cups white sugar 1 teaspoon celery salt 1 teaspoon turmeric 2 teaspoons mustard seed 3 cups cider vinegar (4% to 6 percent acid strength) Wash zucchini and cut in thin slices. Peel and cut onions inquarters, then slice very thin. Add to zucchini. Cover zucchini and onions with inch ofwater and add salt. Let stand two hours. Drain thoroughly. Bring remaining ingredients to boiling. Pour over zucchini and onions. Let stand two hours. Bring all ingredients to boiling point and heat five