Sliced Zucchini Pickles

Serves: 5
Total Calories: 348
Yield: 6 - 7 pints


1 quart vinegar
2 cups sugar
1/2 cup salt
2 teaspoons ground turmeric
1 teaspoon dry mustard
2 teaspoons celery seeds
4 quarts sliced, unpeeled zucchini
1 quart sliced onion


Bring vinegar, sugar, salt, and spices to a boil. Pour over zucchini and onions, and let stand one hour. Bring to a boil and cook 3 minutes. Pack in hot jars and adjust lids. Process in boiling water bath (212°) for 5 minutes. Remove jars and complete seals until closures are self-sealing type.

Variation: Dilled Zucchini Pickles: Substitute 2 teaspoons dill seeds for turmeric.

Nutritional Facts:

Serves: 5
Total Calories: 348
Calories from Fat: 0

This Sliced Zucchini Pickles recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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