A Tropical Recipe

By the Mother Earth News editors

Just thought I'd share a recipe with you. It's called pineapple zucchini. Start with four quarts of zucchini, peeled, seeded and diced into one-inch cubes. Add 1 1/2 cup lemon juice, one 46 oz. can of pineapple juice (unsweetened) and three cups of sugar. Combine all ingredients in a pot and simmer for 20 minutes. Let cool and put in jars. Yields three to four quarts or six to eight pints. It takes about three weeks for the zucchini to be fully pineapple-flavored.

Julieann Reed
Edmonton, KY