Zucchini Pickles
IndianVegetarianAdvanced120 minBy Northstar
Ingredients
Servings
4
- 2 each onions, thinly sliced
- 2 each red or green bell peppers, skinned and seeded
- 2 quart crosscut zucchini (1/2-inch thick slices)
- 0.3 cup salt
- 0 cup white or cider vinegar
- 2 cup granulated sugar
- 1 tsp dry mustard
- 1 tsp turmeric
- 2 tsp celery seed
- 1 each cinnamon stick, broken up
Instructions
- 1
Cut onion slices in half.
- 2
Cut peppers into 1/4 x 1 1/2-inch strips.
- 3
Combine zucchini, onions and peppers and sprinkle with salt; cover with water and let stand 2 hours.
- 4
Drain vegetables; rinse with cold water; drain thoroughly.
- 5
Combine vinegar, sugar and remaining ingredients in a large pot.
- 6
Bring to a boil; reduce heat and simmer 10 minutes.
- 7
Add vegetables and return to boil.
- 8
Remove from heat immediately.
- 9
Quickly ladle vegetables and liquid into clean, hot jars, leaving 1/2-inch headspace; seal.
- 10
Process in boiling water bath for 10 minutes.
- 11
Yields 4 pints.
Tags
greekjoy-of-canning