Try these zucchini pickles on burgers and sandwiches or in a pasta salad. This easy recipe is perfect when you have an abundant zucchini crop. Most of the time spent on this recipe is letting the ingredients stand overnight.
Ingredients
- zucchini: 2 pound (sliced)
- onions, quartered and: 0.5 pound (sliced)
- salt: 0.25 cup
- white sugar: 2 cups
- apple cider vinegar: 2 cups
- mustard seeds: 2 tsp
- celery seed: 1 tsp
- ground turmeric: 1 tsp
- prepared yellow mustard: 1 tsp
Metric Conversion
Stages of cooking
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Place zucchini and onions into a large bowl and cover with water. Add salt and stir until dissolved. Let vegetables soak for at least 2 hours, then drain and transfer to a large pot.
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Bring sugar, vinegar, mustard seeds, celery seed, turmeric, and yellow mustard to a boil in a saucepan. Pour mixture over drained zucchini and onions; let stand for at least 2 more hours.
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Place the pot with the vegetables, spices, and pickling liquid onto the stove and bring to a boil. Boil for 3 minutes.
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Meanwhile, inspect three quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water.
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Pack vegetables into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
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Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
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Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
