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Zucchini Pickles

Chef.Foodie's picture
  Medium zucchini 5 Pound
  White onion 2 Pound (Medium Sized)
  Salt 1⁄4 Cup (4 tbs)
  Ice water 1 Cup (16 tbs)
  Garlic 3 Clove (15 gm)
  Cider vinegar 4 Cup (64 tbs)
  Sugar 2 Cup (32 tbs)
  Celery seeds 1 Tablespoon
  Turmeric 1 Tablespoon
  Mustard seeds 2 Tablespoon
  Ground ginger 2 Teaspoon

Insert slicing disc.
Slice zucchini; transfer to a large mixing bowl.
Slice onions; add to zucchini, then stir in salt.
Cover with ice water and let stand at room temperature for 1 to 2 hours.
Drain, rinse well, and drain again.
Change to metal blade.
Mince garlic.
Place garlic, vinegar, sugar, celery seeds, turmeric, mustard seeds, and ginger in a 10 to 12-quart kettle.
Bring to a boil over high heat, stirring.
Boil, uncovered, for 2 to 3 minutes; stir in zucchini mixture, return to a boil, and boil for 2 more minutes.
Fill hot, sterilized jars with pickles and liquid to within 1/4 inch of rims.
Wipe rims, then put hot sterilized lids and rings in place.
Let cool.
Refrigerate any jars that don't seal.

Recipe Summary

Difficulty Level: 
Side Dish

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