Curried Zucchini Pickles
|Zucchini||7 Pound (24 Medium Pieces)|
|Pickling salt||1⁄4 Cup (4 tbs)|
|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 salt.
Add cold water to cover.
Let stand 3 hours.
Drain and rinse with cold water.
In 10-quart kettle combine sugar, vinegar, mustard seed, celery seed, and curry.
Bring to boiling.
Heat through, but do not boil, for about 5 minutes.
Pack zucchini in hot, clean pint jars; leaving 1/2-inch headspace.
Pour hot pickling liquid over zucchini; leave 1/2-inch head-space.
Process in boiling water bath 5 minutes.
(Start timing when water returns to boiling.)