Freezer Bread & Butter Zucchini Chips

luvcook'n's Note:

This is really easy and very good. Another from the borrowed cookbook.

• Total Time: 3 hrs
• Prep Time: 1 hrs
• Cook Time: 2 hrs

Ingredients:

Yield: 4 cups

• 4 cups thinly sliced zucchini
• 1 onion, thinly sliced
• 1 1/2 teaspoons salt
• 1 1/4 cups white vinegar
• 1/2 cup sugar
• 1 teaspoon turmeric
• 1/2 teaspoon celery seed
• 1/4 teaspoon pepper

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.

Reviews

[School cooker]

I made this during the summer and forgot to review it. I love these pickles.They are fast easy crunchy and very tasty.Great for just the 2 of us. Thanks for posting it School Cooker

[Sharon123]

Yummy pickles! I halved the recipe and these won't make it to the freezer. I'm gonna eat them all! Thank you luv!