|EVERY FEW MINUTES|
|# 37 of 37||next recipe »|
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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