Freezer Bread & Butter Zucchini Chips

“This is really easy and very good. Another from the borrowed cookbook.”
READY IN:
3hrs
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine zucchini, onion and salt in large bowl.
  2. Toss to mix and set aside for at least 2 hours.
  3. Drain but do not rinse.
  4. In non-reactive pan, combine vinegar, sugar, turmeric, celery seed, and pepper.
  5. Heat just enough to dissolve sugar.
  6. Pour over zucchini mixture. Toss to mix.
  7. Pack into freezer containers.
  8. Freeze up to 6 months.

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