Name: Crisp Zucchini Pickles
Yield: 4 servings
Ingredients: 5 quarts cubed zucchini; 1 quart sliced onion; 1 head cauliflower, separated flowerets; 2 green peppers, chopped; 1 quart trimmed chopped green beans or 1 quart sliced peeled carrot; 3 cloves garlic, halved; 1/2 cup salt; 6 cups sugar; 5 1/2 cups vinegar; 1/2 cup water; 2 tablespoons mustard seeds; 2 teaspoons celery seeds; 2 teaspoons turmeric

Servings: 4 persons

5 quarts cubed zucchini
1 quart sliced onion
1 head cauliflower, separated flowerets
2 green peppers, chopped
1 quart trimmed chopped green beans or 1 quart sliced peeled carrot
3 cloves garlic, halved
1/2 cup salt
6 cups sugar
5 1/2 cups vinegar
1/2 cup water
2 tablespoons mustard seeds
2 teaspoons celery seeds
2 teaspoons turmeric

1
In a large mixing bowl or crock, combine all the vegetables, including the garlic.
2
Sprinkle them with the salt; stir and let the vegetables stand three hours.
3
Drain well.
4
Combine the sugar, vinegar, water and spices in a large preserving kettle and heat to boiling.
5
Stir in the vegetables and heat again to boiling.
6
Pack the vegetables into clean, hot pint jars to within 1/2-inch of each jar's top.
7
Pour in the hot liquid to within 1/2-inch of each top.
8
Wipe off the tops and threads of the jars with a damp cloth.
9
Put on prepared lids and seal as the manufacturer directs.
10
Process in a boiling water bath for 15 minutes.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Crisp Zucchini Pickles

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