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Title: Our Best Zucchini Pickles
Categories: Pickle Zucchini
Yield: 8 Pints
4 | lb | Zucchini |
1 | lb | Small onions; thinly sliced |
1/2 | c | Salt |
4 | c | Vinegar |
2 | c | Sugar |
2 | ts | Celery seeds |
2 | ts | Ground turmeric |
2 | ts | Mustard seeds |
1 | ts | Dry 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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