Ingredients:

5 lb. zucchini squash, thinly sliced
5 medium onions, sliced thin
2 peppers, sliced thin
1/2 c. salt
3 c. vinegar
2 t. celery seed
1 1/2 t. turmeric
1 t. ginger
Ice cubes
3 c. sugar
2 t. mustard seed
1/4 t. black pepper

Instructions:

Combine the zucchini, onions, peppers and salt in a bowl. Top with layers of ice cubes and let stand three hours. Drain and rinse in cold water.

Combine the zucchini mixture with vinegar, sugar, celery seed, mustard seed, turmeric, ginger and pepper in a large kettle.

Heat to boiling. Reduce heat and simmer two minutes.

Ladle into sterilized jars. Seal and process in boiling water five minutes. Makes five pints.

Thanks to the Blocker family of Gettysburg, Ohio for this good book. Sister Yvonne Mallow can be contacted at 544 Miller Road, Clearville, PA 15535.

To get Dave Kessler’s book, Skinny Cooks Can’t Be Trusted, send $12 to: Dave Kessler, 510 Greenbriar Dr., Richmond, IN 47374. Please do not send checks to Farm World. Make checks out to Dave Kessler.

This farm news was published in the August 9, 2006 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.