Zucchini pickles
Zucchini pickles recipe in the canning category
Recipe ingredients:
- 2 medium onions, thinly sliced
- 2 red or green bell peppers, skinned and seeded
- 2 quarts crosscut zucchini, 1/2 inch thick slices
- 1/4 cup salt
- 2 1/2 cups white or cider vinegar
- 2 cups granulated sugar
- 1 teaspoon dry mustard
- 1 teaspoon turmeric
- 2 teaspoons celery seed
- 1 cinnamon stick, broken up
Recipe method:
- Cut onion slices in half.
- Cut peppers into 1/4 x 1 1/2 inch strips.
- Combine zucchini, onions and peppers and sprinkle with salt.
- Cover with water and let stand 2 hours.
- Drain vegetables. Rinse with cold water. Drain thoroughly.
- Combine vinegar, sugar and remaining ingredients in a large pot.
- Bring to a boil. Reduce heat and simmer 10 minutes.
- Add vegetables and return to boil.
- Remove from heat immediately.
- Quickly ladle vegetables and liquid into clean, hot jars, leaving 1/2 inch headspace. Seal.
- Process in boiling water bath for 10 minutes.
Tags: zucchini, pickles, recipe, canning, recipes, cooking