4 quarts zucchini squash chunked. Cover with ices cubes and let stand for three hours.
Then drain and mix with 2 large green peppers (chunked).
Mix together-cook and dissolve ingredients before adding squash, then bring to boil and cook for minutes and then can.
5 cups sugar
2 cups vinegar
1 1/2 teaspoons turmeric
1/4 cup salt
2 tablespoons celery salt
1 tablespoons pickling spice
Grandma Kuhn
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