| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Pickles |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Fresh zucchini |
| 2 |
sm |
Onions |
| 1/4 |
c |
Pickling or kosher salt |
| 2 |
c |
Sugar |
| 2 |
ts |
Mustard seed |
| 1 |
ts |
Celery salt |
| 1 |
ts |
Turmeric |
| 3 |
c |
Vinegar |
INSTRUCTIONS
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 1
inch water and add salt. Let stand 2 hours. Drain thoroughly.
Bring remaining ingredients to boiling. Pour over zucchini and onions. Let
stand 2 hours. Bring all ingredients to boiling point and heat 5 minutes.
Pack hot into hot jars, leaving 1/4 inch head space. Remove air bubbles.
Adjust caps. Process 15 minutes in boiling water bath. Yield: 4 half
pints.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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