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Zucchini Pickles

Serve our sweet, bread and butter zucchini pickles, on a sandwich, burger, relish tray, or straight outta the jar, they're that GOOD!
Course: Canning, Condiment
Cuisine: American
Servings: 3 pints

Ingredients

  • 2 lbs. med. zucchini thinly sliced
  • 2 med. onions thinly sliced
  • 2 T. salt
  • 1 c. distilled white vinegar
  • 1 1/2 c. granulated sugar
  • 2 tsp. yellow mustard seed
  • 1 tsp. celery seed
  • 1 tsp. turmeric
  • 1 tsp. salt

Instructions

  • Use a mandolin to thinly slice the zucchini and onions. In a large mixing bowl, combine the zucchini, onions and 2 tablespoons salt. Gently toss; let stand for two hours. Rinse well and drain.
  • Whisk together vinegar, sugar, mustard seed, celery seed, turmeric and 1 teaspoon salt in a large skillet or pot with a lid; bring to a boil and simmer for 5 minutes. Add the zucchini and onions, remove from heat, cover, and let stand for two more hours, gently turning the zucchini over to marinate in the pickling solution.
  • Reheat and boil pickles for just 5 minutes. Cool until warm, and place in hot sterilized jars. Seal tightly and turn upside down for 15 minutes. Turn right side up and you should have a seal. Store in the refrigerator for up to 2 weeks (if they last that long). Makes 3 pints