The whole family will enjoy this treat — all year! (Check out these pickling tips.)
- 7 cups sliced zucchini (about 2 pounds)
- 2 cups halved and sliced onions
- 1/4 cup pickling or kosher salt
- 2 cups white vinegar
- 1 1/2 cups sugar
- 1 tsp. celery seed
- 1 tsp. turmeric
- 2 tsp. mustard seed
- 1/2 cup pickling lime
Place vegetables in a large, stainless-steel pot. Add pickling lime, salt and enough water to cover. Let stand 2 hours; drain well. In a 2-quart saucepan, combine remaining ingredients and bring to a boil over medium-high heat.
Pour over vegetables; let stand 2 hours. Then return pot to heat and bring entire mixture to a boil. Boil for 5 minutes; remove from stove and ladle into hot, sterilized jars. Seal jars and process in a hot-water bath: 10 minutes for pints, 15 minutes for quarts.
This recipe makes about 3 quarts of pickles.