3 lb. zucchini, peeled
4 tbsp. alum
3 qt. water
Ice cubes

SYRUP:

8 c. sugar
4 cinnamon sticks
4 c. vinegar
4 tsp. cloves
1 1/2 c. sugar

Peel and chunk zucchini. Heat alum in 3 quarts water, but do not boil. Pour over zucchini, cover with ice cubes and let stand 2 hours. Drain.

Bring syrup ingredients to boil, pour over zucchini and leave overnight. Drain and reheat syrup 3 mornings, adding an additional 1/2 cup sugar each time, pour over zucchini. Red or green food coloring may be added. Boil up, pack in jars on the third day.