Terrytx posted 05-14-98
Preserving Food by Oxmoore House
South's Zucchini Pickles
2 lbs. small zucchini
2 medium onions
1/4 cup salt
1 pt. (2 cups) white vinegar
1 cup sugar
1 tsp. celery seeds
1 tsp. turmeric
1/2 tsp. dry mustard
1 tsp. mustard seeds
Wash and cut unpeeled zucchini and peeled onion into very thin slices. Put into crock or bowl. Cover with water and add salt. Let stand for 1 hour; drain.
Mix remaining
ingredients and bring to a boil. Pour over zucchini and onions. Let stand for 1 hour.
Bring mixture to a boil and cook 3 minutes.
Pack in hot sterilized jars and seal.
Process in hot
water bath for 10 minutes.
Yield: 3 pts