Zucchini Pickles

Ingredients

• 5 lb medium-size zucchini
• 2 lb mild white onions, thinly sliced
• ¼ cup salt
• ice water
• 4 cup cider vinegar
• 2 cup sugar
• 1 tbsp celery seeds
• 1 tbsp ground turmeric
• 2 tbsp mustard seeds
• 1 tsp ground ginger
• 3 clove garlic, minced or pressed

Method

1. Cut the zucchini into 1/4-inch thick slices. Place the zucchini, onions and salt in a large bowl; cover with ice water and let stand at room temperature for 1 to 2 hours. Drain, rinse well and drain again.
2. In a 10-12 quart pan combine the vinegar, sugar, celery seeds, turmeric, mustard seeds, ginger and garlic. Bring to a boil over high heat, stirring to dissolve the sugar. Boil, uncovered, for 2-3 minutes. Stir in the zucchini mixture. Return to a boil and boil for 2 more minutes.
3. Pack the pickles into 8 one-pint canning jars, leaving 1/4 inch headspace. Cover tightly, let cool. Store in the refrigerator for up to 3 months.
4. Tip: Try storing in the refrigerator for 3 weeks, then transfer to the freezer. The refrigerator time allows the mixture to do whatever aging is needed prior to freezing.

Notes

Makes 8 pints.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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