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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pickled Zucchini Recipe

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This recipe for Pickled Zucchini is from Betty Wallace's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 onions
2 lbs. zucchini
1/4 cup salt

Sauce
2 cup white vinegar
2 cup sugar
1 tsp. celery seed
1 tsp. tumeric
2 tsp. mustard seed
1/4 tsp. ginger
Directions:
Directions:
Preparation
Scrub the zucchini and slice thin. Cover with water. Add the salt to the water and let stand for 2 hours. Drain.

Sauce
Bring ingredients to a boil and pour over the drained zucchini. Let stand for 2 hours
Bring everything to a boil for 5 minutes. Pour into sterilized jars or refrigerate and use as desired.

 

 

 

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