Zucchini Pickles

Oxmoor House
3 pints


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2 pounds zucchini, thinly sliced
2 small onions, thinly sliced
1/4 cup salt
2 teaspoons mustard seeds
1 teaspoon celery seeds
3 cups cider vinegar
2 cups sugar
1 teaspoon ground turmeric


Layer zucchini, onion, and salt in a large glass container; add water to cover. Let stand 2 hours. Rinse and drain zucchini and onion 3 times.

Combine mustard seeds and celery seeds; tie in a cheesecloth bag. Combine spice bag, vinegar, sugar, and turmeric in a large stainless steel saucepan; bring to a boil. Add zucchini mixture. Remove from heat; let stand 2 hours. Bring mixture to a boil. Reduce heat; simmer 5 minutes, stirring gently. Discard spice bag.

Pack vegetables into hot sterilized jars; cover with hot syrup, leaving 1/3-inch headspace. Remove air bubbles. Cover at once with metal lids, and screw bands tight. Process zucchini in boiling-water bath 15 minutes.

Created date

February 2010