Zucchini Pickles Recipe

Name: Zucchini Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs. small zucchini, sliced thin; 2 medium onions, thinly sliced; Ice water; 3 c. white vinegar; 1 c. water; 1 c. sugar; 1 tsp. celery seed; 1 tsp. turmeric; 1/2 tsp. dry mustard; 1 tsp. mustard seed

Servings: persons

1
Place zucchini and onion in glass 4-quart casserole. Cover with ice water and salt. Let stand 1 hour; drain. Combine vinegar, water, sugar, celery seed, turmeric, dry mustard and mustard seed in a 1-1/2 quart glass casserole. Microwave on full power 8 to 10 minutes, or until mixture boils. Pour mix over zucchini and onions. Let stand covered 1 hour. Microwave, covered, on full power, for 15 minutes or until mixture boils a minimum of 3 minutes. Pack into hot sterilized jars, leaving 1/2 inch head space; add hot lids, process in boiling water bath 10 minutes plus 1 minute for each 1,000 feet above sea level. Remove jars to towel or rack. Cool overnight. Makes 4 pints.

324

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lbs. small zucchini, sliced thin, 2 medium onions, thinly sliced, Ice water, 3 c. white vinegar, and more.

Yes, Zucchini Pickles falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Pickles

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