Pickled Zucchini

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            FOOD FUNNY
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Thanks again to Anna Welander of Uppsala, Sweden for sharing this
with us:

Surprises in This Year's Neiman Marcus Food Catalog

8. The "Gourmet Meat Package" contains cuts of actual gourmets.

7. Ronco's "Executive Bacon Crumbler" with Kung-Fu Grip.

6. Sea salt, I can handle, but world class athlete sweat salt?

5. Copy went to press too soon to remove Michael Jackson's
"Neverland" Black & White Cookies -- "There's nothing better than
snuggling under the covers with a glass of milk and a Michael Jackson
Cookie!"

4. George Foreman's "Mean Green Egg Crackin' Machine."

3. The $250 Cookie Recipe has been replaced by a recipe for fresh
homemade Soylent Green.

2. That Natural Lambswool Sweater kit they couldn't sell last year?
It's this year's Fresh Mutton Kit.

And the #1 Surprise in This Year's Neiman Marcus Food Catalog...

1. Tres Leches Cake only has two real leches and one knockoff
powdered substitute!

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            TODAY'S RECIPE
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I know that tomatoes aren't the only item our gardens tend to produce
in excess. Here is a simple recipe to help you cope with the mountain
of zucchini growing in your backyard.

Pickled Zucchini

2 lbs (900 g) zucchini (courgettes), sliced
2 medium onions, sliced
1/2 cup (125 ml) kosher salt
3 cups (750 ml) cider vinegar
2 cups (500 ml) sugar
1 Tbs (15 ml) mustard seed
1 tsp (5 ml) celery seed
1/2 tsp (2 ml) turmeric (optional)

Combine the zucchini and onions in a mixing bowl and cover with cold
water. Add the salt and let stand at room temperature for 2 hours.
Drain thoroughly. Combine the remaining ingredients in a large pot
and bring to a boil over moderate heat. Add the zucchini and onions
and remove from the heat. Let stand for 2 hours. Bring to a boil and
cook for 5 minutes. Transfer to sterilized jars and process in a
boiling water bath for 15 minutes. Makes about 2 quarts (2 L).
Received on Tue Sep 14 10:26:15 2004