Bread and butter refrigerator zucchini pickles

INGREDIENTS:

• 14 oz thinly sliced unpeeled zucchini (you want ones that are smaller – about 2-3 inches in diameter)
• 1 oz halved and thinly sliced yellow onion
• 1 oz halved and thinly sliced green pepper
• 1 cup apple cider vinegar
• 1 cup water
• 1/3 cup sugar
• 1 tablespoon salt
• 2 teaspoons ground turmeric
• 1/4 teaspoon celery seed
• 1/4 teaspoon black peppercorns
• 1/4 teaspoon yellow mustard seeds

INSTRUCTIONS:

1. Pack the zucchini, onion, and peppers into a clean quart canning jar that has a lid.
2. Heat the cider vinegar, water, sugar, salt, turmeric, celery seed, peppercorns, and mustard seeds in a medium saucepan over medium heat. Stir and let come to a boil. Reduce heat and stir until the sugar and salt are dissolved.
3. Let the liquid cool for about 10 minutes. Then pour the warm liquid into the jar covering all the vegetables. Let cool completely and cover and refrigerate for at least 24 hours before eating.
4. Enjoy within a few weeks of pickling.

Well thats all the news, See ya down on the farm