Zucchini Pickles
"Here is a great way to use those prolific zuks from your garden. Great on sandwiches or as a side."
- Ready In:
- 2hrs 20mins
- Ingredients:
- 9
- Yields:
-
6 pints
ingredients
- 3 lbs firm zucchini
- 2 lbs onions
- 1⁄4 cup pickling salt
- 3 cups white vinegar
- 2 cups granulated sugar
- 2 teaspoons mustard seeds
- 1 teaspoon celery seed
- 1⁄2 teaspoon celery salt
- 1 teaspoon ground turmeric
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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RECIPE SUBMITTED BY
I am Director of Information Techonology at a Franciscan convent. Mother of 3, twin girls in college one boy a freshman in high school. I cook all weekend to relax and relieve the stress of solving computer and network problems during the week. Also gardening, canning, knitting, biking, hiking and yoga. In the fall and spring I go mushroom hunting in the woods.
