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| ZUCCHINI PICKLES | |
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1 lg. zucchini (18-24 inch) Water Powdered alum 7 c. sugar 2 c. vinegar 1/2 tsp. oil of cinnamon 1/2 tsp. oil of cloves Peel the zucchini. Take out seeds and cube into 1 inch pieces (20-24 cups). Cover completely with water. Add 2 tsp. powdered alum for each quart of water. Heat until boiling. Take from heat and let stand in water two hours. Drain and chill in ice water. Drain well and spread on paper towels to remove excess moisture. Make a syrup of the sugar, vinegar, oil of cinnamon and oil of cloves. Bring to boil and pour over zucchini. Let stand 24 hours. Pour off syrup and boil 7 minutes. Pour syrup back on zucchini and let stand 24 hours. Drain syrup and bring to boiling. Pour over zucchini that has been packed in jars. Seal. Red or green food coloring may be added to syrup. Oil of cinnamon and oil of cloves can be purchased at Tochi Products in Fargo. | |
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recipe reviews #167649
Carolyn (Oklahoma) says:
1st time making this recipe. Easy, just follow the directions. Crispy.. won 1st place at the fair !! I halved the syrup into 2 separate saucepans and colored one red and the other green; will use these for Christmas. Not really a cinnamon fan, but I do love these crispy 'pickles'. I also added cucumbers in with the zucchini and could not tell the difference....
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