Zucchini Pickles Recipe
Plentiful bounty can be preserved this summer and fall with this Zucchini Pickles recipe.
Zucchini and squash make great pickles.
Dorthy Williams, Salina, Oklahoma, has lost her zucchini pickles recipe in which the zucchini is cut into small squares. The pickles are sweet, and green food coloring is added.
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Patricia Morgan, Madison, Wisconsin, sends this Zucchini Pickles recipe, writing, “I have made these pickles, and they are very good.”
2 pounds fresh, firm zucchini
2 small to medium onions
1⁄4 cup salt
2 cups sugar
3 cups cider vinegar
2 teaspoons mustard seed
1 teaspoon turmeric
1 teaspoon celery salt
Wash zucchini, then cut in 1⁄4-inch-thick slices. Peel and cut onions in quarters, then slice very thin. Combine zucchini and onion in large bowl, and cover with water. Add salt and let stand for 2 hours. Drain well.
Bring remaining ingredients to boil in large saucepan. Pour over zucchini and onions. Let stand for 2 hours.
Return mixture to saucepan and heat to boiling; boil for 5 minutes. Pack hot mixture into clean, preheated jars, leaving 1⁄4-inch headspace. Wipe rim and adjust lids. Process in hot-water bath at simmering temperature for 15 minutes. Cool.