ZUCCHINI "PEEL"

Steps:

• PEEL AND REMOVE SEEDS FROM 2 VERY LARGE ZUCCHINI, SLICE AND DICE INTO SMALL PIECES (THE SIZE OF BOUGHT PEEL) IT IS A LOT OF CHOPPING.
• CHOP UP A ONE GALLON ICE CREAM BUCKET FULL.
• (APPROX. 16 CUPS) PUT IN BUCKET AND ADD 1 CUP VINEGAR, FILL TO TOP WITH WATER, LET STAND OVERNIGHT.
• NEXT MORNING, DRAIN.
• MEASURE ZUCCHINI AND ADD 3/4 WHITE SUGAR FOR EACH CUP OF MEASURED ZUCCHINI.
• ADD THE JUICE OF ONE LEMON AND ABOUT 4 WHOLE CLOVE PIECES.
• PUT IN LARGE KETTLE, BRING TO A BOIL AND BOIL FOR 15 MINUTES, STIR TO KEEP FROM SCORCHING.
• REMOVE FROM HEAT AND RETURN TO BUCKET, COVER AND LEAVE UNTILL NEXT MORNING.
• 2ND MORNING, PUT IN LARGE KETTLE AGAIN AND BRING TO A BOIL WHILE STIRRING FOR 10 MINUTES.
• RETURN TO BUCKET AND LEAVE OVERNIGHT AGAIN.
• 3RD MORNING, PUT IN LARGE KETTLE AGAIN AND BRING TO A BOIL AND BOIL WHILE STIRRING FOR 10 MINUTES, REMOVE FROM HEAT AND DIVIDE INTO 3 BOWLS.
• TO EACH ADD A DIFFERENT FLAVOUR OF FRESHIE (OR KOOL-AID) ie: CHERRY, ORANGE AND LEMON-LIME ARE THE THREE FAVORITES TO USE.
• MIX INTO ZUCCHINI MIXTURE.
• STORE IN COVERED CONTAINERS IN REFRIGERATOR.
• MAY BE USED THE SAME AS STORE BOUGHT PEEL, IN MUFFINS, CAKES OR WHATEVER YOU LIKE TO USE PEEL IN.
• GOOD IN FRUIT CAKE RECIPES.
• IT SEEMS LIKE A LOT OF WORK, BUT IT IS WORTH IT, IT REALLY IS GOOD.