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Zucchini Pickles Recipe
2 pounds zucchini -- sliced 1/8" thick
2 medium onions -- sliced thin
1/4 cup salt
2 cups white vinegar
2 cups sugar
2 teaspoons yellow mustard seed
1 teaspoon celery seed
1 teaspoon turmeric
1/4 teaspoon mustard powder
Slice zucchini and onions into a large ceramic bowl. Toss with salt; cover with ice water. Let stand for two hours; drain thoroughly.
Combine remaining ingredients in a saucepan and bring to a boil. Simmer five minutes. Pour vinegar mixture over zucchini and onions,
tossing to coat. Let stand two hours. Bring to a boil and cook for five minutes. Pack into four sterilized pint jars. Seal and process in
boiling water bath for 10 minutes. Makes 64 two-tablespoon servings.
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