Sliced Zucchini Pickles

Preparation info

  • Difficulty

    Easy

  • Makes

    6 to 7 pints

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

They make hamburgers taste better. Also try the dilled version

Ingredients

  • 1 qt. vinegar
  • 2 c. sugar
  • ½ c. salt
  • 2 tsp. celery seeds
  • 2 tsp. ground turmeric
  • 1 tsp. dry mustard
  • 4 qts. sliced, unpeeled zucchini
  • 1 qt. onions, sliced

Method

  • Bring vinegar, sugar, salt and spices to a boil; pour over zucchini and onions and let stand 1 hour.
  • Bring to a boil; cook 3 minutes.
  • Pack in hot jars; adjust lids. Process in boiling water bath (212°) 5 minutes. Remove jars and complete seals unless closures are self-sealing type.

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