On Line Cookbook
Zucchini Pickles
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Charlene Collins

Serves/Makes:4 cups

  • 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
  • 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.
I found this in the Ball Blue Book guide for my mother-in-law to help with her hearty zucchini plants.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2022 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.