Zucchini Pickles

Name: Zucchini Pickles
Ingredients: 7 c. thinly sliced zucchini; 1 c. thinly sliced onions; 1 c. grated carrots; 1 Tbsp. salt; 1 Tbsp. dill seed; 1 1/2 c. sugar; 1 c. vinegar; 1/4 c. chopped peppers; 2 1/2 qt. white vinegar; 20 c. sugar (sweet, huh ?); 5 sticks cinnamon or 1 rounded Tbsp. cracked cinnamon; 2 1/2 tsp. whole cloves; 3 c. lukewarm water; 2 pkg. dry yeast; 1 1/2 Tbsp. sugar; 2 tsp. salt; 2 Tbsp. corn oil; 9 c. flour

18 ingredients

12 steps

Ingredients

7 c. thinly sliced zucchini
1 c. thinly sliced onions
1 c. grated carrots
1 Tbsp. salt
1 Tbsp. dill seed
1 1/2 c. sugar
1 c. vinegar
1/4 c. chopped peppers
2 1/2 qt. white vinegar
20 c. sugar (sweet, huh ?)
5 sticks cinnamon or 1 rounded Tbsp. cracked cinnamon
2 1/2 tsp. whole cloves
3 c. lukewarm water
2 pkg. dry yeast
1 1/2 Tbsp. sugar
2 tsp. salt
2 Tbsp. corn oil
9 c. flour

Directions

1

In a large saucepan, stir the yeast into the warm water.
2

Add sugar, salt, oil and half the flour.
3

Beat the mixture until consistent.
4

Add 3 more cups flour and mix with hands.
5

Turn out onto counter top and knead for 10 minutes.
6

Add flour only as needed to make dough dry enough to handle.
7

Let rise in saucepan until double.
8

You might cover with a towel to hold in warmth. Punch down.
9

Reshape into long, skinny loaves (1 1/2-inch diameter before rising).
10

Let rise again until double or triple in bulk on cookie sheets.
11

Bake at 425° until the bread is dark and crispy. Cut into bite-size pieces, ensuring a crust on each piece.
12

Stab with fondue forks and dip into the Cheese Fondue mixture.