Freezer Cucumber Pickles
4 pounds pickling cucumbers, sliced
8 cups thinly sliced onions
1/4 cup salt
3/4 cup water
4 cups sugar
2 cups cider vinegar
1 T. turmeric
Combine cucumbers, onions, salt and water in a large bowls. Let stand at room temperature for 2 hours. Add sugar, vinegar and turmeric; stir until sugar dissolves. Pack into 1-pint freezer containers or bags, leaving 1-inch head space. Cover and freeze. I have kept these in the freezer for up to 1 year. Thaw overnight in refrigerator or at room temperature for 4 hours before serving. Yield: 10 pints.
Zucchini Relish
10 cups ground zucchini
4 cups ground onions
5 Tblsp. salt (regular)
2 1/4 cups white vinegar
4 ½ cups sugar
1 Tblsp. nutmeg, dry mustard, turmeric and cornstarch
2 tsp. Celery seed
1 each sweet green and red pepper, finely chopped
Put first three ingredients in large bowl and mix well. Let stand overnight. Drain and rinse in cold water. Drain again and put in large kettle with remaining ingredients. Bring to boil and simmer, uncovered, stirring occasionally, about 30 minutes or until tender. Pour into 6 to 8 sterilized pint jars and seal. Process 5 minutes in hot water bath.