Ingredients: |
Ingredients: 2 lb 1 kg Zucchini, thinly sliced
1/2 lb 500g Onions, quartered and thinly sliced
1/4 c 60 mL Salt
2 c 500 mL white Sugar (Can use ¾ c 200 mL Sweetener)
2 c 500 mL Vinegar
1 tsp 5 mL Celery seed
1 tsp 5 mL ground Turmeric
1 tsp 5 mL prepared yellow Mustard
2 tsp 10 mL Mustard seeds
3 1-qt 1 L Canning Jars with lids and rings
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Directions: |
Directions:1. Place zucchini and onions into a large bowl, cover with water, and stir in salt until dissolved. Let the vegetables soak in the salted water for at least 2 hours; drain and transfer to a large heatproof bowl.
2. Bring sugar, vinegar, celery seed, turmeric, mustard, and mustard seeds to a boil in a saucepan; pour the mixture over the zucchini and onions. Let the mixture stand for at least 2 more hours. Return zucchini, onions, and pickling liquid with spices to a large pot and bring to a boil. Boil for 3 minutes.
3. While vegetables are soaking in pickling liquid, sterilize jars and lids in boiling water for at least 5 minutes. Pack the zucchini and onion into the hot, sterilized jars, filling the jars to within 1/4 inch of the top with pickling liquid. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
4. Store in a cool, dark area, and wait at least 24 hours before opening. |
This recipe for Zucchini Bread and Butter Pickles is from