Recipe: Zucchini Pickles

With an excess of zucchini comming in from the garden this year this is a recipe I plan to try tomorrow. I wanted to share it with everyone. This was taken straight from an old Blue Bell Canning book.

Zucchini Pickles

2 pounds zucchini, sliced (about 8 small)
1/3 pound onion, quartered and sliced (about 1 small)
1/4 cup canning salt
2 cups sugar
2 tsp mustard seed
1 tsp celery salt
1 tsp turmeric
3 cups vinegar

Combine zucchini and onion, sprinkle with salt; add cold water to cover. Let stand 2 hours. Drain, rinse and drain thouroughly. Combine remaining ingredients; bring to a boil. Pour vinegar mixture over zucchini and onion. Let stand 2 hours. Bring all ingredients to a boil; reduce heat and simmer5 minutes.

Pack hot vegtables and liquid into jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust two piece caps. Process 15 minutes in a boiling-water canner.

Yield approx 4 half pints.