Zucchini Pickles

Name: Zucchini Pickles
Ingredients: 2 pounds zucchini, thinly sliced; 2 small onions, thinly sliced; 1/4 cup salt; 2 teaspoons mustard seeds; 1 teaspoon celery seeds; 3 cups cider vinegar; 2 cups sugar; 1 teaspoon ground turmeric

8 ingredients

3 steps

Ingredients

2 pounds zucchini, thinly sliced
2 small onions, thinly sliced
1/4 cup salt
2 teaspoons mustard seeds
1 teaspoon celery seeds
3 cups cider vinegar
2 cups sugar
1 teaspoon ground turmeric

Directions

1

Layer zucchini, onion, and salt in a large glass container; add water to cover. Let stand 2 hours. Rinse and drain zucchini and onion 3 times.
2

Combine mustard seeds and celery seeds; tie in a cheesecloth bag. Combine spice bag, vinegar, sugar, and turmeric in a large stainless steel saucepan; bring to a boil. Add zucchini mixture. Remove from heat; let stand 2 hours. Bring mixture to a boil. Reduce heat; simmer 5 minutes, stirring gently. Discard spice bag.
3

Pack vegetables into hot sterilized jars; cover with hot syrup, leaving 1/3-inch headspace. Remove air bubbles. Cover at once with metal lids, and screw bands tight. Process zucchini in boiling-water bath 15 minutes.