Zucchini Pickles

Ingredients

• 2 pounds fresh, firm zucchini
• 2 small or medium onions
• 1/4 cup salt (pickling salt is best)
• 2 cup white sugar
• 1 teaspoon salt
• 1 teaspoon tumeric
• 2 teaspoon mustard seed
• 3 cups cider vinegar

Directions

1. Wash zucchini and cut in thin slices. Peel and cut onions in quarters, then slice very thin. Add to zucchini in large pan cover zucchini and onions with an inch of water and add salt. Let stand 2 hours Drain.
2. Bring remaining ingredients to boiling. Pour over zucchini and onions. Let stand 2 hours. Bring all ingredients to boiling point and heat 5 minutes.
3. Pack in preheated jars. Process in water bath for 15 minutes.

Timing

• stand 2 hours; stand 2 hours; heat 5 minutes; process 15 minutes

Temperature

• boiling; boiling point; preheated jars; water bath

Equipment

• knife or slicer; large pan; strainer; saucepan; preheated canning jars; water-bath canner

Transcription

Pickling

Arwilda’s edits

Arwilda’s note: Changed “2 pds” to “2 pounds”. Crossed-out abbreviated quantity replaced by spelled-out quantity. Arwilda’s note: Changed “clean hot jars crossed out; preheated jars inserted” to “and heat 5 minutes crossed out; preheated jars inserted”. Replace the incorrect original edit text with the readable deleted phrase and heat 5 minutes.