Ingredients Jump to Instructions ↓

  1. 2 pounds firm fresh zucchini, cut into 1/4-inch slices

  2. 2 small onions, sliced

  3. 1/4 cup canning salt

  4. 3 cups white vinegar

  5. 2 cups sugar

  6. 2 teaspoons mustard seed

  7. 1 teaspoon celery seed

  8. 1 teaspoon turmeric

Instructions Jump to Ingredients ↑

  1. Combine zucchini and onions in a large bowl; sprinkle with canning salt and cover with cold water. Let stand for 2 hours; rinse and drain. In a large saucepan, bring the remaining ingredients to a boil. Pour over zucchini and onions; cover and let stand for 2 hours. Transfer to a large saucepan. Bring to a boil; reduce heat and simmer for 5 minutes. Carefully pack hot mixture into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: about 4 half-pints.


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