Zucchini Pickles Recipe
Ingredients
| Zucchini | 2 Pound | |
| Onions | 1/2 pound | |
| Salt | 1/2 Cup (16 tbs) | |
| Sugar | 2 Cup (16 tbs) | |
| Cider vinegar | 2 Cup (16 tbs) | |
| Celery seeds | 1 Teaspoon | |
| Turmeric | 1 Teaspoon | |
| Prepared mustard | 1/2 Teaspoon | |
| Mustard seeds | 2 Teaspoon |
Directions
Wash zucchini and cut into thin slices.
Peel and quarter onions and cut into thin slices.
Cover with water and add salt.
Let stand for 2 hours, then drain.
Bring to a boil the sugar, vinegar, and spices and pour over the vegetables.
Let stand for 2 hours.
Boil for 5 minutes and pack in 4 hot sterilized pint jars.
Seal.
Makes 4 pints.
Peel and quarter onions and cut into thin slices.
Cover with water and add salt.
Let stand for 2 hours, then drain.
Bring to a boil the sugar, vinegar, and spices and pour over the vegetables.
Let stand for 2 hours.
Boil for 5 minutes and pack in 4 hot sterilized pint jars.
Seal.
Makes 4 pints.
Chef
