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| ZUCCHINI PICKLES | |
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1 quart Heinz distilled white vinegar 2 cups granulated sugar 1/4 cup salt 2 teaspoons celery seed 2 teaspoons ground turmeric 1 teaspoon dry mustard 5 lb. (5-6 inch) zucchini, unpeeled, cut into 1/4-inch slices 1 qt. thinly sliced onions (4-5 medium) Combine first 6 ingredients in saucepan; bring to a boil. Pour over zucchini and onions; let stand 1 hour, stirring occasionally. In saucepan, bring mixture to a boil, then simmer 3 minutes. Continue simmering while quickly packing one clean, hot jar at a time. Fill to within 1/2 inch of top making sure vinegar solution covers vegetables. Cap each jar at once. Process 5 minutes in boiling-water bath. Makes 6-7 pints. | |
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recipe reviews #178154
Deb (California) says:
A neighbor gave me this recipe and the site address. I made the zucchini pickles for her, and others, and they have all raved about it. My "neighbor" said they are PERFECT! So, this was a resounding success with all who have tried it. I'm back looking for more recipes to try. Thanks!
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The flavor is tangy and a little sweet. I found the seasonings and final recipe to be well balanced.