- 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
- 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.
Originally published as Zucchini Pickles in Country Woman July/August 1996, p41
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Reviewed Aug. 12, 2011
Has a wonderful flavor. And the zucchini is nice and crisp and the onions just blend together. Will make this more often.