Bread and Butter Style Zucchini Pickles

By á-47

Makes 3 pints

Ingredients

• 2 lb. zucchini, thinly slices
• 1/2 lb. onions, quartered and thinly sliced
• 1/4 cup canning and pickling salt
• 2 cups sugar
• 2 cups apple cider vinegar
• 1 tea. celery seeds
• 1 tea. turmeric
• 1 tea. prepared yellow mustard
• 2 tea. mustard seeds
• 3 (1 pint) canning jars

Preparation

Step 1

Put zucchini and onions in a large bowl with cold water to cover. Stir in salt until dissolved. (For crisper pickles, add ice to the water here. Set a plate on top of the veggies to help keep them submerged). Let stand 2 hours; drain and transfer to a large heatproof bowl.

Bring sugar, vinegar, celery seeds, turmeric, mustard, and mustard seeds to a boil in a large saucepan; pour over zucchini and onions. Stir. Let stand 2 hours.

Sterilize jars. Return zucchini, onion, and pickling liquid into hot jars, leaving 1/45" head space. Remove air bubbles, wipe rims, apply lids and rings. Process jars for 10 minutes,.

Wait 7 days before opening.