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Ingredients
5 pounds medium-size zuchini, cut into 1/4-inch thick slices
2 pounds
mild white onions, thinly sliced
1/3 cup
canning salt or non-iodized salt
4 cups
cider vinegar (5% acidity)
2 cups
sugar
2
tablespoons mustard seeds
1
tablespoon each of celery seeds and ground turmeric
2
teaspoons ground ginger
3 cloves
garlic, minced or pressed
Directions
Place zucchini, onions, and salt in a
large stainless steel, glass, or unchipped enamel bowl; cover with ice
water and let stand 1-2 hours. Drain, rinse well, and drain again.
In a heavy-bottomed 10-
to 12-quart stainless steel or unchipped enamel pan, mix
vinegar, sugar, mustard seeds, celery seeds, turmeric,
ginger, and garlic. Bring to a boil over high
heat, stirring to dissolve sugar; boil for 2 to 3
minutes. Stir in zucchini mixture, return to a
boil, and boil for 2 more minutes.
Pack hot zucchini mixture
into prepared, hot wide-mouth pint jars, leaving
1/2-inch headspace. Gently run a narrow
nonmetallic spatula between pickles and jar sides to
release air bubbles. Wipe rims and threads clean;
top with hot lids, then firmly screw on bands.
Process in boiling water canner for 10 minutes, Or
omit processing; let stand for 12 to 24 hours at
room temperature, then refrigerate. Makes about 8
pints
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Copyright
© 2007 Georgie and Mark Taylor - Hungry Horse Ranch All
rights reserved |
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