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Non semper erit aestas.
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This is found in a number of sources, so I don't think it violates any copyright

2 lbs zucchini, cut into 1/4 inch slices
2 sm onions, sliced
1/4 c. canning salt (I used sea salt)
3 cups vinegar
2 c. sugar
2 tsp mustard seed
1 tsp celery seed
1 tsp turmeric

Cover zucchini and onions with water, add salt. Let stand 2 hours, drain thoroughly. Combine remaining ingredients; bring to boil. Pour over zucchini and onions, let set another 2 hours.

prepare jars and lids according to maker's instructions

Start up water bath canner before you do this next bit:

Bring all ingredients to boiling point; simmer 5 minutes. Carefully pack into hot jars, leaving 1/4 inch head space. Adjust caps. Process 15 mins in boiling wbc.
Yield - well I got 3 pint jars and 1 half pint jar - but I don't pack tightly.
And, I added some dill seeds to my solution.

This is the first time I've tried this.
 

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Your zucchini pickles look wonderful and the recipe came just in time...I have a few zucchini picked and was wondering what I would do with them. Now I know! I bet they will be really good on a tuna sandwich.....Thanks for sharing!
 
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