Zucchini Pickles 3 |
246 | Canning |
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Ingredients: |
10 cups sliced zucchini 2 1/2 cups cider vinegar 1 tbs. salt 1 1/2 cups sugar 2 tsp. dry mustard 2 tsp. ground turmeric 1/2 tsp. celery seed 1/8 tsp. powdered alum 2 large onions, sliced thick | |
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Instructions: |
Scrub but do not peel zucchini. Slice zucchini thinly. Combine all ingredients in big pot and stir till sugar is dissolved. Add zucchini and onions. Bring to a boil and simmer 15 to 20 minutes till zucchini is semi-transparent. Place in hot sterilized jars, cover with boiling vinegar mixture and seal. |
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Recipe Source: Sunset Magazine |
Submitted by: Jane Darnold USA |