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Zucchini Pickles

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Ingredients
  Small zucchini 2 Pound
  Onions 2 Medium
  Salt 1⁄4 Cup (4 tbs) (Soaked in brine and brine discarded)
  White vinegar 2 Cup (32 tbs)
  Sugar 1 Cup (16 tbs)
  Celery seeds 1 Teaspoon
  Mustard seeds 1 Teaspoon
  Ground turmeric 1 Teaspoon
  Powdered mustard 1⁄2 Teaspoon
Directions

Wash zucchini.
Cut unpeeled zucchini and peeled onions into very thin slices and drop into crock or bowl.
Cover with water and add salt.
Let stand for 1 hour; drain.
Mix remaining ingredients and bring to boil.
Pour over zucchini and onion.
Let stand for 1 hour.
Put in kettle and bring to boil and cook for 3 minutes.
Pack into hot sterilized jars and seal.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Storage: 
Preserving
Restriction: 
Vegetarian
Ingredient: 
Zucchini
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Average: 4.1 (13 votes)