Zucchini pickles
Zucchini pickles
Ingredients/Components
- sugar - 1 c
- salt - 1/4 c
- dry mustard - 1/2 tsp
- celery seed - 1 tsp
- medium onions - 2 item
- white vinegar - 1/2 c
- mustard seed - 1 tsp
- turmeric - 1 tsp
- small zucchini - 2 lb
How to make zucchini pickles:
Wash and cut unpeeled zucchini and peeled onions in very thin slices into crock or bowl. Cover with water and add salt. Let stand 1 hour; drain. Mix remaining ingredients; bring to a boil. Pour over zucchini and onion. Let stand 1 hour. Bring to a boil and cook 3 minutes. Pack in 3 hot sterilized pint jars and seal. Process 5 minutes.Note: Can be stored, covered in refrigerator without processing. Use within 2 or 3 weeks.
Recipe categories: Squash, Condiments, etc., Vegetables.
Rating:
Related ingredients:
chopped onion, ground beef, squash, yellow squash, cubed squash, onion optional, thinly sliced unpeeled zucchini, mashed cooked squash hubbard, buttercup or butternut, zucchini unpeeled, cut into cubes, to 6 squash yellow
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