Ingredients
- 6 medium zucchini(about 2 1/4 pounds)
- 2 medium onions
- 1/4 cup salt
- 1 1/2 cups sugar
- 2 cups cider vinegar
- 2 teaspoons mustard seed
- 1 teaspoon celery seed
- 1/2 teaspoon whole cloves
Directions
1. Wash zucchini; trim off and discard ends; slice 1/4-inch thick. Peel and slice onions.
2. In a 2-quart glass or china bowl, layer zucchini, onions, and salt. Cover with cold water and set aside for 1 hour. Drain; rinse and drain well; return to same bowl.
3. In a 2-quart saucepan, combine sugar, vinegar, mustard seed, celery seed, and cloves. Bring to boiling; pour over zucchini mixture in bowl. Cover with a nonmetal lid or a dinner plate and let stand for 2 hours.
4. Return zucchini mixture and liquid to the saucepan. Bring to boiling, then reduce heat and simmer 3 minutes. Remove cloves.
5. Divide zucchini, onions, and liquid into four sterilized pint jars. (Be sure to divide seeds among the jars.) Top with sterilized lids. For use within one month, store pickles in refrigerator; for shelf storage, process in boiling-water bath for 5 minutes.
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Submitted 6/13/05.
Source: Country Living Magazine
Submitted By: Linda Wilson
lwilson@mail.heritage.com
Zucchini Pickles