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Zucchini Pickle Recipe


Note: If you are unfamiliar with canning procedures, you should read Pickling Techniques before beginning.

Ingredients:
* 2 pounds (7 cups) zucchini or summer squash
* 2 medium onions, halved and sliced
* 1/4 cup pickling salt
* 2 cups white vinegar
* 1 cup sugar
* 1 teaspoon celery seed
* 1 teaspoon turmeric
* 2 teaspoons mustard seed

Directions:
1. Place squash and onions in a large non-reactive pot; add the salt and enough water to cover. Let stand for 2 hours.
2. Drain zucchini and onion mix. Set aside.
3. In a 2-quart saucepan, bring remaining ingredients to a boil
4. Pour boiling mix over the squash and onions. Let stand for 2 hours.
5. Bring zucchini mix (with vinegar) to a boil for 5 minutes
6. Pack zucchini in hot sterilized jars, fill with boiling vinegar liquid to within 1/2 inch of top and seal.
7. Process for 10 minutes in a boiling water bath (15 minutes over 1,000)
Makes about 3 pints.





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