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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 16 |
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David Horste, Portland, Oregon Ingredients:
2 pounds firm fresh zucchini, cut into 1/4-inch slices |
2 small onions, sliced |
1/4 cup canning salt |
3 cups white vinegar |
2 cups sugar |
2 teaspoons mustard seed |
1 teaspoon celery seed |
1 teaspoon turmeric |
Directions:
1. Combine zucchini and onions in a large bowl; sprinkle with canning salt and cover with cold water. Let stand for 2 hours; rinse and drain.
2. In a large saucepan, bring the remaining ingredients to a boil. Pour over zucchini and onions; cover and let stand for 2 hours.
3. Transfer to a large saucepan. Bring to a boil; reduce heat and simmer for 5 minutes. Carefully pack hot mixture into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: about 4 half-pints.
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