Canning Recipes

Zucchini Pickle Slices
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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1 quart cider vinegar
2 quarts sugar
1/2 cup salt
1 tablespoon celery seed
2 teaspoons mustard seed
1/2 teaspoon ground turmeric
5 pounds zucchini -- sliced 1/2" thick
1 1/2 pounds onions -- peeled, and
sliced very thin

Combine vinegar, sugar, salt, celery seed, mustard seed and turmeric in a
kettle. Bring to boiling, stirring until sugar is dissolved. Remove from
heat. Stir in sliced zucchini and onions. Cover; let stand 1 hour.

Heat zucchini mixture to boiling. Reduce heat; simmer, uncovered, 3
minutes. Remove from heat. With a slotted spoon, immediately ladle
zucchini and onion slices into hot sterilized jars, completing one jar at
a time. Fill with vinegar mixture to within 1/2-inch of top, covering
vegetables completely. Seal jars immediately, following manufacturer's
directions. Cool and store.

This recipe yields about 8 pints of pickles.

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