Rating: 4 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Source: Better Homes and Gardens

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Credit: Kritsada Panichgul

Recipe Summary test

prep:
55 mins
stand:
2 hrs
cook:
5 mins
process:
10 mins
total:
3 hrs 10 mins
Yield:
5 pints
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Wash zucchini. Slice off the stem and blossom ends. Cut zucchini crosswise into 1/4-inch-thick slices. Measure 12 cups zucchini slices.

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  • In an extra-large nonmetal bowl, combine the 12 cups zucchini and the 1 cup onion slices. Sprinkle with salt; toss gently to coat. Top with 2 inches of crushed ice. Weight down mixture with a heavy plate. Allow to stand at room temperature for 2 hours.

  • Remove any remaining ice from zucchini mixture; transfer zucchini mixture to a colander set in a clean sink and drain.

  • In a 5- to 6-quart stainless-steel, enamel, or nonstick heavy pot, combine vinegar, sugar, mustard seeds, celery seeds, peppercorns, and turmeric. Bring to boiling, stirring until sugar dissolves. Add zucchini mixture. Return to boiling, stirring frequently; reduce heat. Simmer, uncovered, for 5 minutes.

  • Ladle hot mixture into hot, sterilized pint jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids.

  • Process in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Nutrition Facts

41 calories; carbohydrates 9g; insoluble fiber 1g; sugars 8g; protein 1g; vitamin a 97.2IU; vitamin c 6.5mg; riboflavin 0.1mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 12.1mcg; sodium 439mg; potassium 117mg; calcium 10.1mg; iron 0.2mg.
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