| Zucchini Pickles
1 quart of distilled white vinegar
2 cups of sugar
1/4 cup of salt
2 teaspoons of celery seed
2 teaspoons of ground turmeric
1 teaspoon of dry mustard
5 large (5 to 6 inch) zucchini, unpeeled, cut into 1/4 inch slices
1 quart of thinly sliced onions (4 of 5 medium) |
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Combine first 6 ingredients in saucepan. Bring to a boil. Pour over zucchini and onions. Let stand 1 hour, stir occasionally. In saucepan bring mixture to a boil then simmer 3 minutes continue simmering while quickly packing into hot jars, fill to 1/2 inch of top. Make sure vinegar covers vegetables seal at once. Process 5 minutes in boiling water bath. Makes 6 to 7 pints. |
