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.