Zucchini Pickles Recipe

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—David Horste, Portland, Oregon

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Zucchini Pickles Recipe

Prep: 25 min. + standing Process: 15 min.

Yield: 16 Servings

25 15 40

Ingredients

2 pounds firm fresh zucchini, cut into 1/4-inch slices
2 small onions, sliced
1/4 cup canning salt
3 cups white vinegar
2 cups sugar
2 teaspoons mustard seed
1 teaspoon celery seed
1 teaspoon turmeric

Directions

Combine zucchini and onions in a large bowl; 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 and onions; cover and let stand for 2 hours.
Transfer to a large saucepan. Bring to a boil; reduce heat and simmer for 5 minutes. Carefully pack hot mixture into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: about 4 half-pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

Nutritional Facts 1 serving (1/4 cup) equals 111 calories, trace fat (trace saturated fat), 0 cholesterol, 1,772 mg sodium, 28 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Zucchini Pickles in Country Woman July/August 1996, p41