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Thread: Zucchini Pickles

  1. #1
    friendlybear's Avatar
    friendlybear is offline Assistant Cook
    Join Date
    Apr 2008
    in a cave

    Default Zucchini Pickles

    Drain ice water from vegetables. Combine vinegar, sugar, turmeric, celery seed and mustard seed. Pour mixture over sliced vegetables. Heat just to boiling.

    Fill hot jars with hot pickles and brine, leaving 1/2 " headspace. Put on hot lids. Turn jars upside down for five to 10 minutes or longer. Jars will seal themselves.

  2. #2
    chrisg4 is offline Assistant Cook
    Join Date
    Aug 2010


    Wash zucchini; trim off and discard ends; slice 1/4-inch thick. Peel and slice onions.

    In a 2-quart glass or china bowl, layer zucchini, onions, and salt. Cover with cold water and set aside for 1 hour. Drain; rinse and drain well; return to same bowl

    In a 2-quart saucepan, combine sugar, vinegar, mustard seed, celery seed, and cloves. Bring to boiling; pour over zucchini mixture in bowl. Cover with a nonmetal lid or a dinner plate and let stand for 2 hours.

    Return zucchini mixture and liquid to the saucepan. Bring to boiling, then reduce heat and simmer 3 minutes. Remove cloves.

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    Last edited by chrisg4; 08-11-2010 at 11:02 AM.

  3. #3
    allin is offline Assistant Cook
    Join Date
    Oct 2010


    Thanks for Zucchini Pickles information i also try to make and eat this good dish and makes everyone happy


    turkey chili

  4. #4
    Cook4U is offline Senior Cook
    Join Date
    Mar 2010


    I haven't tried Zucchini in making it a pickles, I think the two are almost the same ingredients and procedure.

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