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.