Zucchini Pickles Recipe

• 1 qt Heinz distilled white vinegar
• 2 c. granulated sugar
• 1/4 c. salt
• 2 tsp. celery seed
• 2 tsp. grnd turmeric
• 1 tsp. dry mustard
• 5 pound (5-6 inch) zucchini, unpeeled, cut into 1/4-inch slices
• 1 quart. thinly sliced onions (4-5 medium)

1. Combine first 6 ingredients in saucepan; bring to a boil.
2. Pour over zucchini and onions; let stand 1 hour, stirring occasionally.
3. In saucepan, bring mix to a boil, then simmer 3 min.
4. Continue simmering while quickly packing one clean, warm jar at a time.
5. Fill to within 1/2 inch of top making sure vinegar solution covers vegetables.
6. Cap each jar at once.
7. Process 5 min in boiling-water bath.
8. Makes 6-7 pints.

white vinegar, sugar, salt, celery, turmeric, dry mustard, zucchini, onions

Taken from cookeatshare.com/recipes/zucchini-pickles-30803 (may not work)