2 lg. zucchini, peeled, seeded and cut into 1 1/2 " chunks
Boiling water
7 c. sugar
2 c. cider vinegar
1 tsp. whole cloves
3 sticks cinnamon
2 tsp. whole anise seed
1 lemon, quartered & seeded
1 orange, thinly sliced & seeded

Put zucchini into large kettle, cover with boiling water and simmer until barely tender. Drain well, turn into crock or bowl. In kettle combine sugar, vinegar, cloves, cinnamon and anise seed. Bring to a boil, stirring to dissolve sugar and pour over zucchini. Let stand overnight.

Drain vinegar mixture into kettle; bring to a boil and pour over zucchini. Again, let stand overnight.

Drain vinegar mixture into kettle and add lemon and orange, bring to a boil and boil 3 minutes, carefully add zucchini, bring to a boil and ladle into jars to 1/2 inch of top. Tighten cap and seal and process in boiling water 5 minutes.