Ingredients Jump to Instructions ↓

  1. 1 Cider vinegar

  2. 2 Sugar

  3. 1/2 cup 118ml Salt

  4. 1 tablespoon 15ml Celery seed

  5. 2 teaspoons 10ml Mustard seed

  6. 1/2 teaspoon 2 1/2ml Ground turmeric

  7. 5 lbs 2270g / 80oz Zucchini - sliced

  8. 1/2" thick

  9. 1 1/2 lbs 681g / 24oz Onions - peeled, and Sliced very thin

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine vinegar, sugar, salt, celery seed, mustard seed and turmeric in a kettle. Bring to boiling, stirring until sugar is dissolved. Remove from heat. Stir in sliced zucchini and onions. Cover; let stand 1 hour. Heat zucchini mixture to boiling. Reduce heat; simmer, uncovered, 3 minutes. Remove from heat. With a slotted spoon, immediately ladle zucchini and onion slices into hot sterilized jars, completing one jar at a time. Fill with vinegar mixture to within 1/2-inch of top, covering vegetables completely. Seal jars immediately, following manufacturer's directions. Cool and store. This recipe yields about 8 pints of pickles.


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