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Title: Our Best Zucchini Pickles
Categories: Pickle Zucchini
Yield: 8 Pints

4lbZucchini
1lbSmall onions; thinly sliced
1/2cSalt
4cVinegar
2cSugar
2tsCelery seeds
2tsGround turmeric
2tsMustard seeds
1tsDry mustard

Trim ends from zucchini and cut in very thin slices. Combine zucchini and onions, mix well, cover with water and add salt. Let stand 1 hour. Drain. Combine vinegar, sugar, celery seeds, turmeric, mustard seeds and dry mustard. Bring to boil and pour over vegetables. Let stand 1 hour. Bring to boil and cook 3 minutes. Pack hot in hot sterilized jars, leaving 1/4-inch head space. Adjust lids. Process 15 minutes in boiling water bath.

Makes about 8 pints

(C) 1992 The Los Angeles Times

Posted by: Sharon Barnard-Dibble 8/30/96

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