Zucchini Pickles
By: Anonymous
Published: Sunday, February 14, 2010 - 11:31am

Ingredients




1 quart Distilled Vinegar, white
2 cups Sugar
cup Salt
2 teaspoons Celery Seed
2 teaspoons Ground Turmeric
1 teaspoon Dry Mustard
5 pounds Zucchini, unpeeled cut ¼ inch slices
1 quart Onions, thinly sliced

Preparation

1 Combine first 6 ingredients; bring to a boil. 2 Pour over zucchini and onions; let stand 1 hour, stirring occasionally. 3 In saucepot, bring mixture to a boil, then simmer 3 minutes. 4 Continue simmering while quickly packing one clean, hot jar at a time. 5 Fill to within 1/2" of top making sure vinegar solution covers vegetables. 6 Cap each jar at once. Process 5 minutes in boiling-water bath. 7 Makes 6 -7 pints.