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Ingredients
- 14 sm Courgette squash, sliced crosswise (up TO 16)
- 8 sm Onions, sliced
- 2 med Bell peppers, diced
- 1/3 c. Canning salt
- 3 c. Vinegar
- 2 c. Sugar
- 2 Tbsp. Mustard seed
- 1 Tbsp. Dry mustard
- 1 tsp Turmeric
- 1 tsp Celery seed
- 1 tsp Peppercorns
Directions
- 1. Alternate layers of sliced succhini, onions and salt in a large glass bowl. Cover with ice cubes and let stand 1 1/2 hrs.
- 2. Drain liquid and rinse.
- 3. Combine vinegar, sugar, mustard seed, dry mustard, turmeric, celery seed and peppercorns in a large saucepan and bring to a boil.
- 4. Add in courgette, onion and bell peppers.
- 5. Return to heat and bring to a boil. Remove the mix from heat.
- 6. Pack warm vegetables into warm jars, leaving 1/4 inch head space.
- 7. Remove air bubbles with a non-metallic spatula.
- 8. Wipe jar rim clean. Place lid on jar. Screw band down proportionately and firmly just till fingertip tight.
- 9. Process 10 min in a boiling water bath.
- This makes about 5 pints of pickles.
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