Zuchini Pickles
- 2 qts thinly sliced, unpeeled small zuchini squash.
- 2 medium onions, peeled and thinly sliced
- 1 tsp celery seed
- 1/4 cup salt
- 2 cup vinegar
- 2 cup sugar
- 2 tsp mustard seed
- 1 tsp tumeric
- 1/2 tsp dry mustard
Combine zuchini and onion, sprinkle with salt, cover with cold water and let stand 2 hours. Drain. Rinse well with fresh water, then drain again. Combine remaining ingredients in a good size pot and bring it to boiling. Cook 2 minutes. Add vegetables, remove from heat and let stand 2 hrs. Bring again to a boil and cook 5 minutes. Seal in hot jars. Makes about 4 pts.
