PICKLED ZUCCHINI SLICES

Pickled Zucchini Slices image

Here's a great way to put your garden bounty to good use! Turn that ripe zucchini into a crunchy, flavorful burger topping. Romaine Wetzel, Ronks, PA

Provided by Taste of Home

Time 45m

Yield 5 pints.

Number Of Ingredients 9

Ingredients

8 cups sliced zucchini
4 large onions, sliced
1 large green pepper, sliced
3 tablespoons canning salt
1 quart white vinegar
2 cups sugar
2 teaspoons celery salt
2 teaspoons ground turmeric
1 teaspoon ground mustard

Steps:

In a large bowl, combine zucchini, onions and pepper; sprinkle with canning salt and cover with cold water. Let stand 2 hours; rinse and drain., In a large saucepan, bring remaining ingredients to a boil. Pour over zucchini mixture; cover and let stand 2 hours., Transfer to a stockpot. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 31 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges