ZUCCHINI PICKLES

Zucchini slices (Yellow bowl full) sliced thin
1 large onion, sliced
1/4 green pepper cut in short strips.

Put all in large bowl.

1-1/2 cups cider vinegar
1-1/2 cups sugar
1 t mustard seed
1/4 t tumeric
1/4 t whole cloves (10-12)

Toss zucchini, onion, and pepper with 2 T salt and let stand 4 hours.  Drain squash well.  Bring vinegar, sugar, and spices to a boil.  Then add squash and bring to boil again before putting into jars.  Chill before eating.

Surprisingly good!  Didn't know you could make pickles out of zucchini instead of cucumbers.  They're like a sweet pickle.  Believe it or not I am the proud owner of my mom's set of colored bowls by Pyrex probably circa 1950s.  My mom said that everybody had these bowls, so when you went anywhere people would just say bring the green bowl of this or that or the blue bowl, etc.  See pic:

I made about 2/3 of a recipe which ended up being 1 large jar and 2 small jars (big one for me, two small ones for give-aways!)  I used my food processor slicer which made it a breeze.  I didn't do the official canning, just let the jars cool down and put the lids on and put in the fridge.