Zucchini Pickles
From Ball Blue Book
Makes about 4 half-pints
2 pounds zucchini, sliced (about 8 small)
1/3 pound onion, quartered and sliced (about 1 small)
1/4 c. Ball salt
2 c. sugar
2 t. mustard seed
1 t. celery salt
1 t. turmeric
3 c. vinegar
Ball Pickle Crisp (optional)
Combine zucchini and onion; sprinkle with salt; add cold water to cover. Let stand 2 hours. Drain; rinse and drain thoroughly. Combine remaining ingredients in a large saucepot. Bring to a boil. Pour vinegar mixture over zucchini and onion. Let stand 2 hours. Bring all ingredients to a boil; reduce heat and simmer 5 minutes. Pack hot vegetables and liguid into hot jars, leaving 1/2-inch headspace. Add Pickle Crisp to each jar, if desired. Remove air bubbles. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.
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