Ingredients

2 gallons sliced zucchini
2 cups lime
8 1/2 quarts water

1 cup vinegar
1 small bottle red food coloring
1 teaspoon alum
Water to cover

3 cups vinegar
3 cups water
1 package red hots
10 cups sugar
12 sticks cinnamon

Method

Soak 2 gallons sliced zucchini, 2 cups lime, and 8 1/2 quarts of water for 24 hours, then drain.  Wash and soak in cold water three hours. 

Simmer two hours in 1 cup vinegar, 1 small bottle red food coloring, 1 teaspoon alum, and water to cover.  Drain

Heat 3 cups vinegar, 3 cups water, 1 package red hots, 10 cups sugar, and 12 sticks of cinnamon.  Pour over pickles and let stand overnight.  Reheat syrup and repeat for 3 days. 

On the third day, add spices heat and can.  

Makes 12 pints. 
 

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