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.
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.
Thanks for Zucchini Pickles information i also try to make and eat this good dish and makes everyone happy
I haven't tried Zucchini in making it a pickles, I think the two are almost the same ingredients and procedure.