Ingredients:
16 cups fresh sliced zucchini
4 cups thinly sliced onions
1/2 cup canning or pickling salt
4 cups white vinegar
2 cups sugar
4 tablespoons mustard seed
2 tablespoons celery seed
2 teaspoons ground turmeric
––––––––
Directions:
Cover the zucchini and onion slips with 1 inch of water and salt. Allow to stand two hours and then drain thoroughly.
Combine vinegar, sugar, and spices. Bring to a boil and add zucchini and onions. Simmer for 5 minutes.
Fill jars, leaving 1/2 inch headspace. Seal jars and process with low-temperature pasteurization method or according to the table below for a boiling-water canner.
Pack Style |
Jar Size |
0-1,000 ft. Altitude |
1,001-6,000 ft. Altitude |
Above 6,000 ft. Altitude |
Hot |
Pints or Quarts |
10 minutes |
15 minutes |
20 minutes |