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Categories:Viewed: 42 - Published at: 6 years ago
Ingredients
- 1 qt. white vinegar
- 2 c. granulated sugar
- 1/2 c. salt
- 2 tsp. celery seed
- 2 tsp. turmeric
- 1 tsp. dry mustard
- 5 lb. zucchini (unpeeled), cut into 1/4-inch slices
- 4 to 5 medium onions, cut in thin slices
Method
- Combine the first 6 ingredients in saucepan; bring to boil. Pour over zucchini and onions; let stand 1 hour (minimum).
- Stir occasionally.
- In large saucepan, bring mixture to a boil; simmer for 3 minutes.
- Continue simmering while filling sterilized jars. Fill jars to 1/2 inch of top, making sure fluid covers vegetables. Seal jars at once.
- Ready to eat after 2 days.
- Recipe may be halved.
