Zuchini Pickles

  • 2 qts thinly sliced, unpeeled small zucchini squash
  • 2 medium onions, peeled and thinly sliced
  • 1 tsp celery seed
  • 1/4 cup salt
  • 2 cup vinegar
  • 2 cup sugar
  • 2 tsp mustard seed
  • 1 tsp turmeric
  • 1/2 tsp dry mustard

Combine zucchini and onion, sprinkle with salt, cover with cold water and let stand 2 hours. Drain. Rinse well with fresh water, then drain again. Combine remaining ingredients in a good size pot and bring it to boiling. Cook 2 minutes. Add vegetables, remove from heat and let stand 2 hrs. Bring again to a boil and cook 5 minutes. Seal in hot jars. Makes about 4 pts.

Cherry Street A Christensen Family Archive Tak for kaffe!