ZUCCHINI SQUASH PICKLES

Eddie Jordan

By
@EDWARDCARL

Zucchini is not just for making bread. These zucchini pickles is a great way to use up all your abundent zucchini. Makes a good gift also.


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Comments:

Serves:

4 to 6 pints

Prep:

20 Min

Method:

Canning/Preserving

Ingredients

2 c
vinegar
4 c
water
2 tsp
tumeric
4 c
sugar
20 medium
zucchini sqush sliced
4 - 6 medium
onions sliced
3/4 c
kosher salt

Directions Step-By-Step

1
Slice zucchini and onions set aside in the refrigerator.
2
Mix the vinegar, water, tumeric, sugar, and salt mix well
3
Mix liquid with zucchini and onions and let stand 2 hours.
4
In a large stainless pot put pickles and liquid bring to a boil turn down to a simmer and cook 3 to 4 minutes DO NOT OVER COOK.
5
Put lids and rings on jars and lower into a boiling water bath to cover. When water returns to a boil begin timing 10 minutes. Let set 24 hours to cool completely.

About this Recipe

Course/Dish: Vegetables, Other Snacks
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy