Total Steps
6
Ingredients
8
Tools Needed
8
Related Article
http://www.wasabimon.com/archive/fennel-rack-of-lamb-recipe/Ingredients
- 1.0 quart Onions, thinly sliced
- 5.0 pound Zucchini, unpeeled cut ¼ inch slices
- 1.0 teaspoon Dry Mustard
- 2.0 teaspoon Ground Turmeric
- cup Salt
- 2.0 teaspoon Celery Seed
- 2.0 cup Sugar
- 1.0 quart White distilled vinegar
Instructions
1
Step 1
Combine Dry Mustard, Ground Turmeric, Salt, Celery Seed, Sugar, and White distilled vinegar; bring to a boil.
2
Step 2
1 hour
Pour the hot mixture over the zucchini and onions; let stand 1 hour, stirring occasionally.
3
Step 3
3 minutes
In a saucepot, bring the entire mixture to a boil, then simmer 3 minutes.
4
Step 4
Continue simmering the mixture while quickly packing one clean, hot jar at a time.
5
Step 5
Fill jars to within 1/2 inch of the top, ensuring the vinegar solution covers the vegetables.
6
Step 6
5 minutes
Cap each jar at once. Process for 5 minutes in a boiling-water bath.
Tools & Equipment
Measuring cups and spoons
Large mixing bowl
Saucepot
Stirring spoon
Canning jars
Canning lids and rings
Boiling-water bath canner
Jar lifter