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Source: Stop and Smell the Rosemary

Zucchini Pickles
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Serves: varies
Prep Time: 15 minutes
Cook Time: 10 minutes
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4 cups sliced zucchini
2 medium onions, sliced
1/2 cup salt
1 cup apple cider vinegar
1 cup sugar
1 tablespoon pickling spice




Toss zucchini and onions in a medium bowl and sprinkle with salt. Let stand 30 minutes. Rince with cold water, drain thoroughtly, and set aside. Combine vinegar, sugar, and pickling spice in a medium saucepan. Bring to a boil. Add drained zucchini and onion, and return to a boil. Remove from heat, and cool to room temperature. Spoon into sterilized jars. Cover and refrigerate.




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