Zucchini Pickles

Originally in the 1991 cookbook


2 pounds fresh firm zucchini
2 small onions
1 sweet red pepper
1 sweet green pepper
1/4 cup salt
3 cups vinegar (4-6% acidity)
1 tsp turmeric
2 cups sugar
2 tsp mustard seed
1 tsp celery seed


  1. Wash zucchini and cut into thin slices.
  2. Peel and cut onions into quarters, then slice thinly. Slice peppers thinly.
  3. In large pan combine zucchini, onion, peppers, and salt.
  4. Cover with ice cubes and let stand 2 hours. Drain thoroughly.
  5. Bring remaining ingredients to boiling.
  6. Pour over vegetables. Let stand 2 hours.
  7. Bring all ingredients to boiling point and heat for 5 minutes.
  8. Pack, boiling hot, into hot jars, leaving 1/4 inch head space. Adjust caps.
  9. Process 15 minutes in boiling water bath.

Makes 5 half pints


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