Zucchini Pickles | |
ID: 251 Canning | |
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
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing. |
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