Tangy Zucchini Pickles

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Tangy Zucchini Pickles
Tangy Zucchini Pickles
2½ lbs. zucchini
4 cloves garlic thinly sliced
1 small red onion quartered and sliced
1 red bell pepper diced
3 cups each: cider vinegar and water
1/3 cup sugar
1 tbsp. each: mustard and coriander seeds
1 tsp. each: ground turmeric and salt
1/2 tsp. each: crushed red pepper and celery seed

Prep: 15 minutes Cook: about 1 hour total Makes: 5 pints

1. Trim ends from zucchini and cut in half lengthwise. Cut in half again, then cut into sticks. Pack into sterilized canning jars with garlic, onion and
bell pepper.
2. Bring remaining ingredients to a boil in a medium saucepan; reduce heat and simmer for 10 minutes. Pour into jars, leaving 1/2 inch empty at the top. Follow canning instructions on page 42 and boil for 10 minutes. 

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