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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
2 pounds zucchini, thinly sliced |
2 small onions, thinly sliced |
1/4 cup salt |
2 teaspoons mustard seeds |
1 teaspoon celery seeds |
3 cups cider vinegar |
2 cups sugar |
1 teaspoon ground turmeric |
Directions:
1. Layer zucchini, onion, and salt in a large glass container; add water to cover. Let stand 2 hours. Rinse and drain zucchini and onion 3 times.
2. Combine mustard seeds and celery seeds; tie in a cheesecloth bag. Combine spice bag, vinegar, sugar, and turmeric in a large stainless steel saucepan; bring to a boil. Add zucchini mixture. Remove from heat; let stand 2 hours. Bring mixture to a boil. Reduce heat; simmer 5 minutes, stirring gently. Discard spice bag.
3. Pack vegetables into hot sterilized jars; cover with hot syrup, leaving 1/3-inch headspace. Remove air bubbles. Cover at once with metal lids, and screw bands tight. Process zucchini in boiling-water bath 15 minutes.
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