Sweet and Sour Zucchini Pickles
TOTAL TIME: Prep: 1 hour + soaking Process: 10 min.
YIELD: about 6 pints.
Pickled zucchini is a great way to use up all those green beauties in your garden. Preserve them now to share as a holiday gift from your kitchen. —Tina Butler, Royse City, Texas
Ingredients
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11 cups thinly sliced zucchini (about 3 pounds)
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1 large onion, halved and thinly sliced
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1/3 cup canning salt
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4-1/2 cups white vinegar
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3 cups sugar
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1 tablespoon mustard seed
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1-1/2 teaspoons ground turmeric
Directions
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1.
Place zucchini and onion in a large nonreactive bowl. Sprinkle with salt and toss to coat. Add water to cover; let stand at room temperature 2 hours. Drain; rinse and drain thoroughly.
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2.
In a 6-qt. stockpot, combine remaining ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat; simmer 5 minutes to allow flavors to blend. Add zucchini mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through.
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3.
Carefully ladle hot mixture into six hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. 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: 12 calories, 0 fat (0 saturated fat), 0 cholesterol, 87mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 0 protein.
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