On Line Cookbook
Zucchini Pickles
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Recipe Information
Source:
Charlene Collins

Serves/Makes:4 cups

Ingredients
  • 2 lbs (.9 kg). zucchini, sliced (about 8 small)
  • 1/3 lb (.2 kg). onion, quartered and sliced (about 1 small)
  • 1/4 cup (60 ml) canning salt
  • 2 cups (475 ml) sugar
  • 2 tsp (10 ml) mustard seed
  • 1 tsp (5 ml) celery salt
  • 1 tsp (5 ml) turmeric
  • 3 cups (700 ml) vinegar
Preparation
  • Combine zucchini and onion; sprinkle with salt;add cold water to cover.
  • Let stand 2 hours. Drain; rinse and drain thoroughly.
  • Combine remaining ingredients; bring to a boil.
  • Pour vinegar mixture over zucchini and onions. Let stand 2 hours.
  • Bring all ingredients to a boil; reduce heat and simmer 5 minutes.
  • Pack hot zucchini and liquid into hot jars, leaving 1/4 inch headspace.
  • Remove air bubbles.
  • Adjust two piece caps.
  • Process 15 minutes in a boiling water canner.
Comments
I found this in the Ball Blue Book guide for my mother-in-law to help with her hearty zucchini plants.

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