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long, 1 inch in diameter)
1 1/2 cups chopped onion (about 1 pound onions; use sweet onions such as Bermudas)
2 large cloves garlic
1/3 cup canning salt
2 quarts crushed ice cubes (2 trays)
4 1/2 cups sugar
2 tablespoons mustard seed
1 1/2 teaspoons turmeric
1 1/2 teaspoons celery seed
3 cups white vinegar, 5% acidity
Wash zucchini; do not peel. Cut zucchini into 1/4-inch slices; discard the ends. Combine 4 cups sliced zucchini with onion and garlic; add salt and mix thoroughly. Cover vegetables with ice and refrigerate 3 hoursv.
Prepare home canning jars and lids according to manufacturer’s instructions.
Drain vegetables thoroughly. Discard garlic. Combine sugar, spices and vinegar in a saucepan; heat just to • boiling. Add drained vegetables and heat 5 minutes. Pack hot mixture loosely into hot jars, leaving 1/4-inch head space. Cover with hot liquid, leaving 1/4-inch head space. Remove air bubbles with a non-metallic spatula. Adjust caps.
Process pints 10 minutes in a boiling water bath canner.
Yield: about 7 pints.
Hungarian Peppers
4 quarts firm, fresh Hungarian peppers
1/2 cups canning salt
1 quart water
1 tablespoon sugar
1 1/2 tsp. prepared horseradish
1 small clove garlic
2 1/2 cups vinegar, 5% acidity
1 /2 cup water
When preparing peppers, protect your hands by wearing rubber gloves. Wash peppers; cut two small slits in each pepper. Leave petal and short stem intact. Dissolve salt in 1 quart water; pour over peppers and let stand in a cool place at least 12 hours.
Prepare home canning jars and lids according to manufacturer’s instructions.
Drain peppers; rinse with clear water and drain again. Combine sugar, horseradish, garlic, vinegar, and 1/2 cup water in a saucepan; simmer 15 minutes. Discard garlic. Pack peppers into hot jars, leaving 1/4-inch head space. Pour hot liquid over peppers, leaving 1/4-inch head space. Remove air bubbles with a non-metallic spatula. Adjust caps. Process pints 10 minutes in a boiling w'ater bath canner.
Yield: about 8 pints.
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