What You Need:

 

6 lbs. zucchini, sliced thin

2 C onions, sliced thin

1/2 C of pickling salt

2 C of sugar

2 qts of ice water

2 qts of distilled white vinegar

1/4 C of whole mustard seed

1/4 C of celery seed

1 tsp turmeric

 

How to Make It:

 

Place the zucchini and onions into a 12 qt. nonreactive pot and sprinkle evenly with the salt.

Pour the ice water over the vegetables and stir once.

Cover the pan and let the veggies stand at room temperature for 3 hours.

Dump the veggies into a colander, rinse well and drain.

Roll the vegetables in a dry kitchen towel to dry them.

Prepare the jars and lids as directed by the manufacturer.

Combine the sugar, vinegar, mustard and celery seeds and the turmeric in a nonreactive pot.

Place the pot over high heat and stirring constantly bring to a brisk boil.

Add the vegetables and return the mixture to a boil.

Pack the pickles into the jars and add enough of the hot cooking liquid to maintain a 1/2 inch head space.

Release the air bubbles and add more pickles and water to retain the correct head space.

Wipe the rims, seal the jars and place in a water bath canner.

Process the pickles from the point of boiling for 10 minutes.

Remove carefully and cool in a draft free area, check the seals and refrigerate any jars that did not seal correctly for up to 2 months.

 

Makes 12 pints

 

These sweet yet slightly tart pickles will be a hit when you serve them. It’s a great way to use up the over abundance of zucchini we all seem to have in our gardens. Use zucchini that is about the size of cucumbers and try to use them on the day they are picked for best results.

 

Preparation Time: approximately 30 minutes

Standing Time: approximately 3 hours

Cooking Time: approximately 5 minutes

Processing Time: approximately 10 minutes

Total Time: approximately 3 hours 45 minutes

 

Nutritional Information: (approximate values per 2 oz. serving)

Calories 22; Fat 0g; Saturated Fat 0g; Carbohydrates 6g; Fiber 1g; Protein 0g; Cholesterol 0mg; Sodium 116mg