Cooking tips

Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Buying an Oven : In gas appliances, look for blue flames; yellow flames indicate the gas is burning inefficiently and an adjustment may be needed. Consult your manufacturer or your local utility.

Pickled Zucchini

	Category	Vegetable Recipes
	Views	195
	Ratings	0

Ingredients And Procedures

8 Onions, thinly sliced

1 ga Zucchini, cut into 1/2-inch

Slices 3 Peppers, green, fine chopped

1/2 c Salt

5 c Vinegar, cider

5 c Sugar

1 1/2 ts Tumeric

2 tb Mustard seed

2 ts Celery seeds

1 Cinnamon stick, broken into

4 pieces

In a large crock, layer the vegetables and salt. Weight it down and let stand in refrigerator 6 hours. 2-Drain the vegetables, rinse them and drain again. 3-Put the remaining ingredients in a large kettle and bring to a boil. Simmer for 10 minutes, then add the vegetables and remove from heat immediately. 4-Turn into hot, sterilized jars and seal. Process 5 minutes.

Rate this recipe!

Post this recipe to your site