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Zucchini Pickles Recipe

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This recipe for Zucchini Pickles is from The Yaras Family Cookbook Project, 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:  
5 pounds (5 to 6-inch) zucchini, unpeeled cut into ¼-inch slices
4 cups onions, thinly sliced
¼ cup canning or pickling salt
4 cups white vinegar
2 cups sugar
¼ teaspoon crushed red pepper
4 tablespoons mustard seeds
2 tablespoons celery seed
2 teaspoons ground turmeric
Directions:
Directions:
Cover zucchini and onion slices with 1 inch of water and salt. Let stand 2 hours and drain thoroughly.

Combine vinegar, sugar, red pepper, mustard seeds, celery seeds, and turmeric in a 2 quart saucepan. Bring to a boil; stir until sugar dissolves.

Place zucchini and onions in a 6 quart Dutch oven, pour vinegar mixture over, let stand 1 hour, stirring occasionally.

Bring zucchini-onion-vinegar mixture combination to a boil, reduce heat and simmer 3 minutes. Stir occasionally.

Continue simmering while quickly packing in hot sterilized jars one at a time. Fill to within ½-inch of top, making sure vinegar solution covers the vegetables.

Wipe off the rim and use a knife along the sides to release air bubbles. Seal jars and process. If at an altitude of 0 to 1,000 feet, process in a hot water bath for 10 minutes; if at 1,001 to 6,000 feet, process for 15 minutes; and if above 6,0000 feet, process for 20 minutes.
Number Of Servings:
Number Of Servings:
6 to 7 pints

 

 

 

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