Zucchini Pickles - cooking recipe

Ingredients

1 qt. cider vinegar
4 Tbsp. liquid calorie free sweetener
1/2 tsp. salt
2 tsp. celery seed
2 tsp. mustard seed
1 tsp. turmeric
4 lb. zucchini, sliced 1/4 inch thick
1 lb. yellow onions, thinly sliced

Preparation

In large kettle, combine vinegar, sweetener, salt, celery seed, mustard seed and turmeric.
Bring to the boil.
Remove from heat and add the vegetables.
Cover and let stand 1 hour.
Heat to a boil.
Reduce heat and simmer 3 minutes.
Ladle into clean, hot jars and seal.
Makes 4 1/2 pints.