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Zucchini Pickles

Country.Chef's picture
Ingredients
  Zucchini 2 Pound, cut into 1/4-inch slices (Fresh And Firm)
  Onions 2 Small, sliced
  Canning salt 1⁄4 Cup (4 tbs) (Soaked in brine and brine discarded)
  Vinegar 3 Cup (48 tbs) (5% Acidity)
  Sugar 2 Cup (32 tbs)
  Mustard seed 2 Teaspoon
  Celery seed 1 Teaspoon
  Turmeric 1 Teaspoon
Directions

Combine zucchini and onions in a large bowl; sprinkle with salt and cover with cold water.
Let stand for 2 hours; drain thoroughly.
Combine remaining ingredients; bring to a boil.
Pour over zucchini and onions; let stand for 2 hours.
Bring mixture to a boil; reduce heat and simmer for 5 minutes.
Carefully pack hot mixture into hot jars, leaving 1/4-in.headspace.
Remove air bubbles with a nonmetallic utensil.
Adjust caps.
Process for 15 minutes in a boiling-water canner.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Snack
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Zucchini
Interest: 
Healthy

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