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Zucchinii Pickles | ||
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Zucchinii Pickles
Ingredients:
4 lbs. small zuchini
1 lb. sm white onions
Water to cover vegetables
1/2 c. salt
1 qt. cider vinegar
1 c. honey
2 tsp. celery seed
2 tsp. tumeric
2 tsp. dry mustard
2 tsp. mustard seed
4 lbs. small zuchini
1 lb. sm white onions
Water to cover vegetables
1/2 c. salt
1 qt. cider vinegar
1 c. honey
2 tsp. celery seed
2 tsp. tumeric
2 tsp. dry mustard
2 tsp. mustard seed
Directions:
Cut unpeeled zucchini into very thin slices, like cucumbers. Peel onions and slice thin. Cover vegetables with water and add salt. Let stand 1 hour and drain. Combine remaining ingredients, bring to a boil, and pour over vegetables. Let stand 1 hour. Return to heat, bring to a boil and cook 3 minutes. Pack in sterilized jars, leaving 1/4" head space. Adjust lids and process pints and quarts for 10 minutes in boiling water bath. Yield 4 pints or 2 quarts.
Cut unpeeled zucchini into very thin slices, like cucumbers. Peel onions and slice thin. Cover vegetables with water and add salt. Let stand 1 hour and drain. Combine remaining ingredients, bring to a boil, and pour over vegetables. Let stand 1 hour. Return to heat, bring to a boil and cook 3 minutes. Pack in sterilized jars, leaving 1/4" head space. Adjust lids and process pints and quarts for 10 minutes in boiling water bath. Yield 4 pints or 2 quarts.
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