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Pickled Zucchini Slices

Pickled Zucchini Slices
Here's a great way to put your garden bounty to good use! Turn that ripe zucchini into a crunchy, flavorful burger topping. Romaine Wetzel, Ronks, PA
26 ServingsPrep: 35 min. + standing Process: 10 min.

Ingredients

  • 8 cups sliced zucchini
  • 4 large onions, sliced
  • 1 large green pepper, sliced
  • 3 tablespoons canning salt
  • 1 quart white vinegar
  • 2 cups sugar
  • 2 teaspoons celery salt
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground mustard

Directions

  • In a large bowl, combine the zucchini, onions and pepper; sprinkle
  • with canning salt and cover with cold water. Let stand for 2 hours;
  • rinse and drain.
  • In a large saucepan, bring the remaining ingredients to a boil. Pour
  • over zucchini mixture; cover and let stand for 2 hours.
  • Transfer to a stockpot. Bring to a boil. Reduce heat; simmer,
  • uncovered, for 5 minutes. Carefully ladle hot mixture into hot
  • 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe
  • rims and adjust lids. Process for 10 minutes in a boiling-water
  • canner.
  • Yield: 5 pints.
© Taste of Home 2013

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Pickled Zucchini Slices (continued)

Nutrition Facts: 1/4 cup equals 31 calories, trace fat (trace saturated fat), 0 cholesterol, 237 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1/2 starch.
© Taste of Home 2013