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Zucchini Pickles

244Canning
  Yield/Servings: 4 pints  
Ingredients:
2 quarts zucchini squash
2 medium onions
1/4 cup salt
2 cups vinegar
2 cups sugar
1 tsp. celery seed
1 tsp. turmeric
2 tsp. mustard seed
1/2 tsp. dry mustard
 
 
Instructions:
Combine zucchini (thin slices, unpeeled) and onions (peeled and thinly sliced), sprinkle with salt. Cover with cold water and let stand 2 hours. Drain; rinse with fresh water and drain again. Combine remaining ingredients in an enamelware kettle and bring to boiling, cook 2 minutes. Add zucchini and onions, remove from heat and let stand 2 hours. Bring again to boiling and cook 5 minutes. Ladle hot into hot sterilized pint jars. Process in boiling water bath for 5 minutes to ensure a seal. Makes about 4 pints.

Can use SUCARYL for sugar. 21 pills equals 1 cup sugar.
 
Submitted by: Nina Darby USA

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