Zucchini Pickles

Name: Zucchini Pickles
Ingredients: 1 qt. white vinegar; 2 c. granulated sugar; 1/2 c. salt; 2 tsp. celery seed; 2 tsp. turmeric; 1 tsp. dry mustard; 5 lb. zucchini (unpeeled), cut into 1/4-inch slices; 4 to 5 medium onions, cut in thin slices

8 ingredients

6 steps

Ingredients

1 qt. white vinegar
2 c. granulated sugar
1/2 c. salt
2 tsp. celery seed
2 tsp. turmeric
1 tsp. dry mustard
5 lb. zucchini (unpeeled), cut into 1/4-inch slices
4 to 5 medium onions, cut in thin slices

Directions

1

Combine the first 6 ingredients in saucepan; bring to boil. Pour over zucchini and onions; let stand 1 hour (minimum).
2

Stir occasionally.
3

In large saucepan, bring mixture to a boil; simmer for 3 minutes.
4

Continue simmering while filling sterilized jars. Fill jars to 1/2 inch of top, making sure fluid covers vegetables. Seal jars at once.
5

Ready to eat after 2 days.
6

Recipe may be halved.