From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Zucchles Are you growing too much zucchini? If so, you might welcome this means of getting rid of a bunch of them. They're zucchini pickles, and they can be served anywhere pickles can. This is good chopped up and used as a garnish for red beans and rice. 5 cups cider vinegar 1 cup sugar 1/4 cup pickling salt 1 Tbs. celery seed 1 tsp. marjoram 1 tsp. summer savory 2 tsp. ground turmeric 1 1/2 tsp. dry mustard 5 pounds zucchini, about five inches long, sliced about 1/4 inch thick 2 large onions, sliced 1. Combine the first six ingredients in a large saucepan and bring to a boil. 2. Toss the onions and the zucchini in a glass or plastic bowl, and pour the boiling liquid over them. Let it stand for an hour, stirring now and then. 3. Return everything to the saucepan and bring to a light simmer for three minutes. Leaving the pot at a simmer, start packing the mixture into sterilized canning jars. Fill to within a half-inch of the top, making sure that the vinegar mixture covers the vegetables completely. 4. Cap each jar with a new cap at once, and process the jars for five minutes in a boiling-water bath. Makes six or seven pints. Click here for an index of recipes from past editions. © 2008 Tom Fitzmorris. All rights reserved. news@nomenu.com