Zucchini Pickles


prep 0:15       total 1:23


6 to 7 pints



1 qt. white vinegar
2 cups granulated sugar
1/4 cup salt
2 tsp. celery seed
2 tsp. ground turmeric
1 tsp. dry mustard
5 lbs. (6) zucchini, peeled, cut into 1/4 inch slices
1 qt. thinly sliced onions (4-5 md. onions)


Combine first 6 ingredients in saucepan; bring to a boil. Pour over zucchini and onions; let stand one hour, stirring occasionally.

In a saucepan bring mixture to a boil then simmer for 3 minutes. Continue simmering while quickly packing one clean, hot jar at a time. Fill to within 1/2 inch of the top making sure vinegar solution covers vegetables.

Cap each jar at once. Process 5 minutes in boiling water bath. Makes 6-7 pints.

Author's Comments

My gramma has been making these since her gramma taught her how. She has to do something with all of those zucchinis from her garden! You can eat only so much zucchini bread... ;)

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