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ZUCCHINI PICKLES, American
Combine vinegar, sugar, salt and spices and boil for about 2 minutes. Pour over freshly sliced zucchini and onion, cover and let stand 1 hour. Bring to a boil and cook for 3 minutes exactly. Be careful in timing, as longer cooking will make zucchini mushy. Pour pickles into sterilized jars and seal while hot.
Contributed by The Oakland Tribune Home Economics Department, 1949
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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