Yield: 6 servings
Measure | Ingredient |
---|---|
2 pounds | Fresh zucchini |
2 smalls | Onions |
¼ cup | Pickling or kosher salt |
2 cups | Sugar |
2 teaspoons | Mustard seed |
1 teaspoon | Celery salt |
1 teaspoon | Turmeric |
3 cups | Vinegar |
Wash zucchini and cut in thin slices. Peel and cut onions in quarters, then slice very thin. Add to zucchini. Cover zucchini and onions with 1 inch water and add salt. Let stand 2 hours. Drain thoroughly.
Bring remaining ingredients to boiling. Pour over zucchini and onions. Let stand 2 hours. Bring all ingredients to boiling point and heat 5 minutes.
Pack hot into hot jars, leaving ¼ inch head space. Remove air bubbles. Adjust caps. Process 15 minutes in boiling water bath.
Yield: 4 half pints.