Zucchini Pickles

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Description

A great way to use all those zucchini your garden produced! Most of the time spent on this recipe is letting the ingredients stand.

Ingredients

  • 2 pounds zucchini, thinly sliced
  • ½ pound onions, quartered and thinly sliced
  • ¼ cup salt
  • 2 cups white sugar
  • 2 cups apple cider vinegar
  • 1 teaspoon celery seed
  • 1 teaspoon ground turmeric
  • 1 teaspoon prepared yellow mustard
  • 2 teaspoons mustard seeds
  • 3 1-quart canning jars with lids and rings

Instructions

  1. Place zucchini and onions into a large bowl
  2. cover with water
  3. and stir in salt until dissolved. Let the vegetables soak in the salted water for at least 2 hours; drain and transfer to a large heatproof bowl.
  4. Bring sugar
  5. vinegar
  6. celery seed
  7. turmeric
  8. mustard
  9. and mustard seeds to a boil in a saucepan; pour the mixture over the zucchini and onions. Let the mixture stand for at least 2 more hours. Return zucchini
  10. onions
  11. and pickling liquid with spices to a large pot and bring to a boil. Boil for 3 minutes.
  12. While vegetables are soaking in pickling liquid
  13. sterilize jars and lids in boiling water for at least 5 minutes. Pack the zucchini and onion into the hot
  14. sterilized jars
  15. filling the jars to within 1/4 inch of the top with pickling liquid. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  16. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil
  17. cover the pot
  18. and process for 10 minutes.
  19. Remove the jars from the stockpot and place onto a cloth-covered or wood surface
  20. several inches apart
  21. until cool. Once cool
  22. press the top of each lid with a finger
  23. ensuring that the seal is tight (lid does not move up or down at all). Store in a cool
  24. dark area
  25. and wait at least 24 hours before opening.

Prep Time: 30 mins

Cook Time: 5 mins

Total Time: 1 day

Servings: 96

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