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Do you have an over abundance of zucchini in your garden? Most people do if they planted it. Did you know that zucchini originated in the Americas?? It was taken to Italy during the 1600s. The Italians loved it and used it in all sorts of dishes. When the Italian immigrants came to the Untied States, they brought back the zucchini, as well as their wonderful recipes, with them. Though almost tasteless, zucchini grows like a weed. For this reason, you might be surprised at how many dishes zucchini pops up in: casseroles, soups, omelets, cookies, cakes breads, etc. Cooks try it in everything, trying to keep ahead of the ever-producing zucchini plant growing in their gardens. Today’s recipe is another way to use zucchini. I can not vouch for this as my zucchini did not do well this year so could not try the recipe. However, this came from a high school class mate and I know she is a good cook. Thanks, Shirley Higgins!!

Pickled Zucchini

2 lbs sliced, unpeeled zucchini
2 sliced onions
¼ cup slat
1 pint vinegar
1 cup sugar
1 tsp celery seed
1 tsp mustard seed
1 tsp turmeric
½ tsp dry mustard
Water

In a large bowl combine zucchini and onion, cover with water and add salt. Let stand one hour; drain. In a pot combine vinegar, sugar and seasonings. Add zucchini and onions. Let stand one hour. Heat bring to boil, cook for three minutes. Seal into hot, sterilized jars. (Sounds pretty easy.) Enjoy!!!