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Zucchini Pickles

251Canning
  Yield/Servings: 3 pints  
Ingredients:
2 lbs. small zucchini
2 medium onions
1/4 cup salt
1 pint white vinegar
1 cup sugar
1 tsp. celery seed
1 tsp. mustard seed
1 tsp. turmeric
1/2 tsp. dry mustard
 
 
Instructions:
Slice zucchini (unpeeled) and onion very thin. Cover with water and add salt. Let stand 1 hour; drain. Mix rest of ingredients and bring to boil. Pour over zucchini and onions. Let stand 1 hour. Bring to boil and cook 3 minutes. Pack in 3 hot sterilized pint jars; seal; process 5 minutes.
 
Submitted by: Creative Cooking USA

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