Zucchini pickle

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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