Connie 05-29-99 5:26
Source: Ball Blue Book of Canning
2 pounds fresh firm zucchini
2 small (or medium) onions
1/4 cup pickling salt
2 cups white sugar
1 teaspoon celery salt
1 teaspoon turmeric
2 teaspoons mustard seed
3 cups cider vinegar (4% to 6 percent acid strength)
Wash zucchini and cut in thin slices. Peel and cut onions in quarters, then slice very thin. Add to zucchini. Cover zucchini and onions with inch of water and add salt. Let stand two hours. Drain thoroughly.
Bring remaining ingredients to boiling. Pour over zucchini and onions. Let stand two hours.
Bring all ingredients to boiling point and heat five minutes. Pack into pre-heated jars. Leave 1/8 inch head space. Adjust caps and process in water-bath canner at simmering temp for 15 minutes. Cool, test for seal and store.
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