Bread And Butter Zucchini Pickles
4 quarts zucchini, cut in slices or strips6 white onions, sliced2 green peppers, chopped2 cloves garlic5 c. flour1 1/2 tsp. turmeric1 1/2 tsp. celery seed2 tbsp. mustard seed3 c. cider vinegar
Thoroughly wash and cut into slices 1/8-1/4 inch or strips, the unpeeled zucchini. Add onions, peppers, and whole garlic cloves. Add 1/2 cup pure salt and cover with ice cubes. Mix thoroughly and let stand 3 hours. Then rinse and drain thoroughly. Combine remaining ingredients and heat slowly just to a boil. Add zucchini mix and bring slowly to a boil again. It should be slightly cooked yet crisp. Seal in hot, sterilized jars. Makes 8 pints. .