Sweet And Sour Zucchini Pickles
- 11 cups thinly sliced zucchini (about 3 pounds)
- 1 large onion, halved and thinly sliced
- 1/3 cup canning salt
- 4-1/2 cups white vinegar
- 3 cups sugar
- 1 tablespoon mustard seed
- 1-1/2 teaspoons ground turmeric
- Place zucchini and onion in a large nonreactive bowl. Sprinkle with salt and toss to coat. Add water to cover; let stand at room temperature 2 hours. Drain; rinse and drain thoroughly.
- In a 6-qt. stockpot, combine remaining ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat; simmer 5 minutes to allow flavors to blend. Add zucchini mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through.
- Carefully ladle hot mixture into six hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
- Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
zucchini, onion, canning salt, white vinegar, sugar, ground turmeric
Taken from www.tasteofhome.com/recipes/sweet-and-sour-zucchini-pickles/ (may not work)