zucchini pickle
- Categories
- Can/preserv
- 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.
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