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Zucchini Pickle Slices
1 quart of cider vinegar
2 quarts of sugar
1/2 cup of salt
1 tablespoon of celery seed
2 teaspoons of mustard seed
1/2 teaspoon of ground turmeric
5 pounds of zucchini, sliced 1/2" thick
1 1/2 pounds of onions, peeled, and sliced very thin |
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Combine vinegar, sugar, salt, celery seed, mustard seed and turmeric in a
kettle. Bring to boiling, stirring until sugar is dissolved. Remove from
heat. Stir in sliced zucchini and onions. Cover; let stand 1 hour. Heat
zucchini mixture to boiling. Reduce heat; simmer, uncovered, 3 minutes.
Remove from heat. With a slotted spoon, immediately ladle zucchini and onion
slices into hot sterilized jars, completing one jar at a time. Fill with
vinegar mixture to within 1/2-inch of top, covering vegetables completely.
Seal jars immediately, following manufacturer's directions. Cool and store.
This recipe yields about 8 pints of pickles.
Source: "My Front Porch
(canning archive) at http://www.flash.net/~tinyt"
S(Formatted for MC5):
"11-23-1999 by Joe Comiskey
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