Friday, August 21, 2015

Zucchini Pickles

 
These are new to use...we tried a few hot and they seem like they'll be good. The recipe didn't say to wait a month, but we are going to.
 

Zucchini Pickles
Modified from Taste of Home

11 cups of sliced zucchini
1 large onion, halve and thinly sliced
1/3 cup canning salt
4 1/2 cups white vinegar
3 cups sugar
1 tbsp. mustard seed
1 1/2 tsp ground turmeric

Place zucchini and onion in a large bowl and mix up.  Sprinkle with salt and toss to coat.  Add water to cover, let stand at room temperature for 2 hours. Drain, rinse and then drain thoroughly. 

In large pot, combine rest of ingredients.  Bring to a boil, stirring to dissolve the sugar.  Reduce heat and simmer for 5 minutes.  Add zucchini mixture and return to a boil and then simmer, uncovered, for 4-5 minutes until heated through. 
 
Ladle hot mixture into sterilized pine jars, making sure to leave headspace. Wipe rims and put on tops.  Put into water canner and process for 10 minutes.  Wait at least a month before serving.

Makes 6 pints.  (which is what I actually got...and I went very generous on my 11 cup measurement, but probably a little shy of onions as last time I did bread and butter type like this we had WAY too many onions in each jar so I was conservative there.)

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