Young Zucchini Pickles
6 lbs. young zucchini, sliced thin
2 cups onions, sliced thin
1/2 cup of pickling salt
2 qts of ice water
2 cup of sugar
2 qts of distilled white vinegar
1/4 cup of whole mustard seed
1/4 cup of celery seed
1 tsp turmeric
- Place the zucchini and onions into a 12 quart glass bowl and sprinkle evenly with the salt.
- Pour the ice water over the vegetables and stir once.
- Cover the bowl and let the veggies stand at room temperature for 3 hours.
- Dump the veggies into a colander, rinse well and drain.
- Roll the vegetables in a clean kitchen towel to dry them.
- Prepare the jars and lids as directed by the manufacturer.
- Combine the sugar, vinegar, mustard, celery seeds, and turmeric in a stainless steel or glass sauce pan.
- Place the sauce pan over high heat and stirring constantly bring to a brisk boil.
- Add the vegetables and return the mixture to a boil.
- Pack the pickles into the jars and add enough of the hot cooking liquid to maintain a 1/2 inch head space.
- Release the air bubbles and add more pickles and water to retain the correct head space.
- Wipe the rims, seal the jars and place in a water bath canner.
- Process the pickles from the point of boiling in a hot water bath for 10 minutes.
- Remove carefully and cool in a draft free area, check the seals and refrigerate any jars that did not seal correctly for up to 2 months.
Makes 12 pints