ZUCCHINI PICKLES
Make and share this Zucchini Pickles recipe from Food.com.
Provided by Mushroom Mary
Categories Vegetable
Time 2h20m
Yield 6 pints
Number Of Ingredients 9
Steps:
- Thinly slice zucchini.
- Quarter onions and thinly slice.
- In large bowl, add enough water to cover zucchini and onions.
- Stir in pickling salt.
- Cover with ice for crisper vegetables.
- Let stand at room temperature for 2 hours.
- Drain, rinse and drain thoroughly.
- In large pot combine the vinegar, sugar, mustard seed, celery seed, celery salt and tumeric.
- Let stand 2 hours.
- Bring to boil.
- Reduce heat; simmer uncovered for 5 minutes.
- Pack vegetables and liquid into clean, hot pint jars.
- Wipe rims. Tighten lids.
- Process in boiling water bath 15 minutes (start timing when water boils). Makes 6 pints.
Nutrition Facts : Calories 390.8, Fat 1, SaturatedFat 0.2, Sodium 4749.6, Carbohydrate 91.5, Fiber 4.9, Sugar 77.6, Protein 4.5
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