Zucchini Pickles

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READY IN: 2hrs 20mins
YIELD: 6 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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