Curried Zucchini Pickles
|Pickling salt||1⁄4 Cup (4 tbs)|
|Cold water||1 Cup (16 tbs) (adjust quantity as needed)|
|Sugar||3 Cup (48 tbs)|
|Vinegar||3 Cup (48 tbs)|
|Mustard seed||1⁄3 Cup (5.33 tbs)|
|Celery seed||4 Teaspoon|
|Curry powder||1 Tablespoon|
Thoroughly wash zucchini and cut into 3-inch sticks or 1/4-inch slices.
Sprinkle with pickling salt.
Add cold water to cover.
Let stand for 3 hours.
Drain; rinse with cold water.
In 10-quart kettle or Dutch oven combine sugar, vinegar, mustard seed, celery seed, and curry.
Bring to boiling.
Add the zucchini.
Cook for 5 minutes or till heated through (do not boil).
Pack zucchini in hot, clean pint jars; leave 1/2-inch headspace.
Pour hot liquid over zucchini; leave 1/2-inch headspace.
Process in boiling water bath for 10 minutes. (Start timing when water returns to boiling.)