"To use up all those green beauties in your garden, make these unexpected pickles. Preserve them now to share as a holiday gift from your kitchen. —Tina Butler, Royse City, Texas..."
INGREDIENTS
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11 cups thinly sliced zucchini (about 3 pounds)
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1 large onion, halved and thinly sliced
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1/3 cup canning salt
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4-1/2 cups white vinegar
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3 cups sugar
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1 tablespoon mustard seed
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1-1/2 teaspoons ground turmeric