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Zucchini Pickles I
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3 pounds small zucchini
1-1/2 cups thinly sliced onion
1/4 cup uniodized salt
Water
2 cups cider vinegar
1-1/2 cups sugar
1 cup light corn syrup
1 tbl mustard seed
1 tsp celery seed
1 tsp ground turmeric
1/4 tsp dry mustard
Thinly slice zucchini; measure 8 cups. Layer zucchini, onion and salt in a large bowl or stainless steeel or enamel saucepot; cover with water. Let stand 2 hours; drain. Rinse drain thoroughly.
Stir together vinegar, sugar corn syrup, mustard and celery seeds, turmeric and dry mustard in a 5 quart stainless steel or enamel saucepot; boil 5 minutes. Add drained vegetables; immediately remove from heat. mix well, cover and let stand for 2 hours. Bring to a boil, stirring coccasionally and boil; 3 minutes. With a slotted spoon, immediately pack pickles into clean, hot half pint jars, pour boiling liquid into jars, completely covering pickles and leaving 1/4 inch head space.
Wipe top edges with damp towel; seal according to jar manufacturer's directions. Process in a boiling water bath 5 minutes; cool jars on a wire rack or folded towel.
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