Taste of Home
Pickled Zucchini Slices
TOTAL TIME: Prep: 35 min. + standing Process: 10 min.
YIELD: 5 pints.
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
Ingredients
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8 cups sliced zucchini
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4 large onions, sliced
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1 large green pepper, sliced
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3 tablespoons canning salt
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1 quart white vinegar
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2 cups sugar
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2 teaspoons celery salt
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2 teaspoons ground turmeric
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1 teaspoon ground mustard
Directions
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1.
In a large bowl, combine zucchini, onions and pepper; sprinkle with canning salt and cover with cold water. Let stand 2 hours; rinse and drain.
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2.
In a large saucepan, bring remaining ingredients to a boil. Pour over zucchini mixture; cover and let stand 2 hours.
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3.
Transfer to a stockpot. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
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4.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts
1/4 cup: 31 calories, 0 fat (0 saturated fat), 0 cholesterol, 237mg sodium, 7g carbohydrate (6g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.
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