Post by buzzard on Jun 23, 2012 21:08:53 GMT -6
3 1/2 lbs medium zucchini
1 cup thinly sliced halved onion (1 large)
3 tbl pickling salt
crushed ice
2 cups cider vinegar
1 1/2 cups sugar
1 tbl mustard seeds
1 tsp celery seeds
1/2 tsp whole black peppercorns
1/2 tsp ground tumeric
wash zucchini, slice off the stem and blossom ends. Cut zucchini crosswise into 1/4 inch thick slices. Measure 12 cups zucchini slices.
In an extra large nonmetal bowl, combine the 12 cups zucchini and the 1 cup onion slices. Sprinkle with salt, toss gently to coat. Top with 2 inches of crushed ice. Weight down mixture with a heavy plate. Allow to stand at room temperature for 2 hours.
Remove any remaining ice in zucchini mixture. Transfer mixture to a colander, set in sink, drain.
In a 5 to 6 qt. stainless steel. enamel, or non-stick heavy pot, combine vinegar, sugar, mustard seed, celery seeds, peppercorns, and tumeric. Bring to boiling, stirring until sugar dissolves. Add zucchini mixture. Return to boiling, stiring frequently. Reduce heat. Simmer, uncovered for 5 minutes.
Ladle hot mixture into hot sterilized pint canning jars, leaving 1/2 inch headspace. Wipe jar rims, adjust lids.
Process filled jars in a boiling water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner, cool on wire racks. makes 5 pints.
1 cup thinly sliced halved onion (1 large)
3 tbl pickling salt
crushed ice
2 cups cider vinegar
1 1/2 cups sugar
1 tbl mustard seeds
1 tsp celery seeds
1/2 tsp whole black peppercorns
1/2 tsp ground tumeric
wash zucchini, slice off the stem and blossom ends. Cut zucchini crosswise into 1/4 inch thick slices. Measure 12 cups zucchini slices.
In an extra large nonmetal bowl, combine the 12 cups zucchini and the 1 cup onion slices. Sprinkle with salt, toss gently to coat. Top with 2 inches of crushed ice. Weight down mixture with a heavy plate. Allow to stand at room temperature for 2 hours.
Remove any remaining ice in zucchini mixture. Transfer mixture to a colander, set in sink, drain.
In a 5 to 6 qt. stainless steel. enamel, or non-stick heavy pot, combine vinegar, sugar, mustard seed, celery seeds, peppercorns, and tumeric. Bring to boiling, stirring until sugar dissolves. Add zucchini mixture. Return to boiling, stiring frequently. Reduce heat. Simmer, uncovered for 5 minutes.
Ladle hot mixture into hot sterilized pint canning jars, leaving 1/2 inch headspace. Wipe jar rims, adjust lids.
Process filled jars in a boiling water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner, cool on wire racks. makes 5 pints.
