Zucchini Pickles (Mrs. Geschke)

Ingredients

• 1 gal approx 12 large zucchini, peeled, seeds removed and cut into thumb-size chunks
• 1 cup canning lime
• 1 gal for lime soak water
• 6 cup syrup cider vinegar
• 10 cup syrup sugar
• 2 tbsp syrup salt
• 3 tbsp syrup; place in double cheesecloth pickling spice

Method

1. Mix 1 cup canning lime with 1 gallon water. Add the zucchini and set 24 hours. Drain, rinse well and set in clear water 3 hours. Drain and rinse and set in the syrup for 24 hours.
2. Then bring to a boil and simmer for 35 minutes.
3. Syrup: Combine 6 cups cider vinegar, 10 cups sugar, 2 tablespoons salt and 3 tablespoons pickling spice (placed in a double cheesecloth).
4. Note: Get canning lime at a drugstore only. Use pure (U.S.P.) calcium gluconate, calcium lactate, or calcium chloride.

Notes

Makes 8 pints. Recipe from Mrs. Geschke. A second zucchini pickle recipe from Vera's collection.

Original card

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

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