Lemon Zucchini Pickles
|Green bell pepper||1 Medium, finely chopped|
|Onion||1 Medium, finely chopped|
|Celery seed||2 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Fresh lemon juice||1⁄2 Cup (8 tbs)|
|Unpeeled lemon||1 , halved and thinly sliced|
Cut unpeeled zucchini into thin slices about 1/16th inch thick.
Combine in large bowl with green pepper, onion, salt, and celery seed.
Mix gently and let stand 1 hour.
Dissolve sugar in lemon juice and pour over vegetables.
Add lemon slices and mix well.
Cover and refrigerate 24 hours.
These pickles will keep 3 weeks when stored, uncovered in refrigerator.