Zucchini Pickles Recipe
Ingredients
| Vinegar | 2 Cup (16 tbs) | |
| Dill seed | 2 Teaspoon | |
| Sugar | 3/4 Cup (16 tbs) | |
| Celery seed | 1 Teaspoon | |
| Pickling salt | 1/4 Cup (16 tbs) | |
| Turmeric | 1 Teaspoon | |
| Ground mustard | 1/2 Teaspoon | |
| 2 quarts unpeeled zucchini, sliced into rings | ||
| 1 quart onions, sliced into rings | ||
Directions
Place everything except vegetables in a heavy kettle; bring to a boil.
Pour over zucchini and onion and let stand approximately 1 hour.
Place again in heavy kettle; bring to a boil; reduce heat and simmer 3 minutes.
Pack at once into hot, sterilized jars to within 1/8 inch from the top.
Wipe jar rim clean and seal at once with sterilized ring and lid.
Repeat with remaining pickles.
Pour over zucchini and onion and let stand approximately 1 hour.
Place again in heavy kettle; bring to a boil; reduce heat and simmer 3 minutes.
Pack at once into hot, sterilized jars to within 1/8 inch from the top.
Wipe jar rim clean and seal at once with sterilized ring and lid.
Repeat with remaining pickles.
Chef
