Thank you to Heather Kelly from Waterloo Region Master Gardeners for sharing this recipe.
Recipe
Ingredients
- 2 pounds zucchini, thinly sliced
- ½ pound onions, quartered and thinly sliced
- ¼ cup salt
- 2 cups white sugar
- 2 cups apple cider vinegar
- 1 teaspoon celery seed
- 1 teaspoon ground turmeric
- 1 teaspoon prepared yellow mustard
- 2 teaspoons mustard seeds
- 3 1-quart canning jars with lids and rings
Instructions
- Place zucchini and onions into a large bowl, cover with water, and stir in salt until dissolved. Let the vegetables soak in the salted water for at least 2 hours; drain and transfer to a large heatproof bowl.
- Bring sugar, vinegar, celery seed, turmeric, mustard, and mustard seeds to a boil in a saucepan; pour the mixture over the zucchini and onions. Let the mixture stand for at least 2 more hours. Return zucchini, onions, and pickling liquid with spices to a large pot and bring to a boil. Boil for 3 minutes.
- While vegetables are soaking in pickling liquid, sterilize jars and lids in boiling water for at least 5 minutes. Pack the zucchini and onion into the hot, sterilized jars, filling the jars to within 1/4 inch of the top with pickling liquid. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
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Our community garden project is supported by the City of Waterloo and Kitchener Waterloo Community Foundation
