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Tuesday, August 14, 2012
We love zucchini and it grows really well for me. When I have an abundance of zucchini on hand, I like to make homemade Zucchini Pickles. Here is the recipe that I use.
You will need 5 to 6 (6" long) zucchinis and 4 to 5 medium onions to make this recipe and the recipe will yield 6 to 7 pints of pickles.
Zucchini Pickles Recipe for Home Canning
1 quart distilled white vinegar
2 cups granulated sugar
1/2 teaspoon salt
2 teaspoons celery seed
2 teaspoons ground turmeric
1 teaspoon dry mustard
5 lb. zucchini, unpeeled, cut into 1/4" slices
1 quart onions, sliced thin
Combine together the first 6 ingredients listed in the recipe in a large stock pot. Bring mixture to a full boil. Place the sliced zucchini and sliced onions in a large bowl. Pour the hot mixture over the top and let it stand for 1 hour, stirring occasionally.
In a large stock pot, bring mixture to a full boil, then simmer the mixture for 3 minutes over medium heat. Continue simmering the mixture over low heat while quickly packing 1 jar at a time with the pickles. Fill each jar to within 1/2" of the top, making sure that vinegar solution covers the vegetables. Place jars in a water bath canner and process according to your canners instructions for pickles. (about 6 minutes). Remove from water bath and let them cool.