Pickles & Relishes/Andrea Chesman 2002

Zucchini Sweet Pickles
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8 pints


INGREDIENTS:
4 quarts 1/4-inch zucchini slices or a mixture of yellow and green summer squash (the smaller the squash, the better) 1 quart 1/4-inch onion slices 1/2 cup pickling salt
4 cups white vinegar 4 cups sugar 5 teaspoons mustard seeds
2-1/2 teaspoons turmeric 3 teaspoons celery seeds 1 teaspoon dry mustard



1 In a large bowl, combine the squash, onions, and salt. Cover with very cold water, stir lightly, and let stand for 2 hours. Drain and rinse with fresh water 3 times.
2 Combine the remaining ingredients in a large enamel or stainless steel pot and bring to a boil. Boil for 2 minutes. Add the drained squash and onions and remove from the heat. Let the mixture stand for 2 hours.
3 Bring the squash to a boil, and cook for 5 minutes. Ladle it into hot, clean pint jars, leaving about 1/2 inch headspace. Seal. Process in a boiling-water-bath canner for 10 minutes.

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