Total Time
2hrs 20mins
Prep 2 hrs
Cook 20 mins

Here is a great way to use those prolific zuks from your garden. Great on sandwiches or as a side.

Ingredients Nutrition

Directions

  1. Thinly slice zucchini.
  2. Quarter onions and thinly slice.
  3. In large bowl, add enough water to cover zucchini and onions.
  4. Stir in pickling salt.
  5. Cover with ice for crisper vegetables.
  6. Let stand at room temperature for 2 hours.
  7. Drain, rinse and drain thoroughly.
  8. In large pot combine the vinegar, sugar, mustard seed, celery seed, celery salt and tumeric.
  9. Let stand 2 hours.
  10. Bring to boil.
  11. Reduce heat; simmer uncovered for 5 minutes.
  12. Pack vegetables and liquid into clean, hot pint jars.
  13. Wipe rims. Tighten lids.
  14. Process in boiling water bath 15 minutes (start timing when water boils). Makes 6 pints.

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