Zucchini Pickles
White Binder edited handwritten page
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
- 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.
- Bring remaining ingredients to boiling. Pour over zucchini and onions. Let stand 2 hours. Bring all ingredients to boiling point and heat 5 minutes.
- 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
As written
Pickling
Arwilda’s changes
- Changed “2 pds” to “2 pounds”
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