Zucchini Pickles

Name: Zucchini Pickles
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: about 4 half-pints.
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

TOTAL TIME: Prep: 25 min. + standing Process: 15 min. YIELD: about 4 half-pints.

Preserve garden-fresh zucchini for longer by making crunchy zucchini pickles. —Susan Court, Pewaukee, Wisconsin

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

1. Combine zucchini and onions in a large bowl; sprinkle with canning salt and cover with cold water. Let stand 2 hours; rinse and drain.
2. In a large saucepan, bring remaining ingredients to a boil. Pour over zucchini and onions; cover and let stand 2 hours.
3. Transfer to a large saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Carefully ladle hot mixture into 4 hot half-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.
4. Place jars in canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts

1/4 cup: 111 calories, 0 fat (0 saturated fat), 0 cholesterol, 1772mg sodium, 28g carbohydrate (26g sugars, 1g fiber), 1g protein.

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