PICKLED ZUCCHINI

Pickled Zucchini image

Provided by Lisa 'Gayle' Goff @GayleGoff

Number Of Ingredients 14

Previous Next

2 pound(s) zucchini, sliced
2 medium onions, quartered and sliced
2 - celery stalks, sliced
2 1/4 cup(s) white wine vinegar
2 1/4 cup(s) apple cider vinegar
1/2 cup(s) pickling salt
3/4 cup(s) sugar
1 1/2 cup(s) water
6 sprig(s) fresh dill
6 clove(s) garlic
36 - black peppercorns, whole
3 tablespoon(s) mustard seeds
1 1/2 teaspoon(s) celery seeds
6 pint(s) canning jars

Steps:

place zucchini, onion and celery in a large bowl, pour salt over veggetables then fill with cold water to cover, refrigerate for 2 hours then drain and rinse
prepare jars, lids and water bath
place vinegar, sugar and water in a large non reactive pot, bring to a boil turn off heat, add vegetables and let stand a few minutes
while that is setting place in each jar a sprig of dill, a clove of garlic, 6 peppercorns, 1/2 t mustard seeds, 1/4 tsp celery seeds then with a slotted spoon fill jars with vegetables packing as you go, ladle in the liquid leaving 1/2 inch head space, wipe rims and put the lids on, process in water bath for 15 minutes. Cool 24 hours (check lids to be sure they sealed and reprocess or refrigerate any that have not sealed.