Name: Pickled Zucchini Slices
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 5 pints
Ingredients: 8 cups sliced zucchini; 4 large onions, sliced; 1 large green pepper, sliced; 3 tablespoons canning salt; 1 quart white vinegar; 2 cups sugar; 2 teaspoons celery salt; 2 teaspoons ground turmeric; 1 teaspoon ground mustard

Here's a great way to put your garden bounty to good use! Turn that ripe zucchini into a crunchy, flavorful burger topping. Romaine Wetzel, Ronks, PA

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Pickled Zucchini Slices

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Yield: 5 pints

Prep: 35 min

Cook: 10 min

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Ingredients

8 cups sliced zucchini
4 large onions, sliced
1 large green pepper, sliced
3 tablespoons canning salt
1 quart white vinegar
2 cups sugar
2 teaspoons celery salt
2 teaspoons ground turmeric
1 teaspoon ground mustard

Text Ingredients

Directions

In a large bowl, combine zucchini, onions and pepper; sprinkle with canning salt and cover with cold water. Let stand 2 hours; rinse and drain.

In a large saucepan, bring remaining ingredients to a boil. Pour over zucchini mixture; cover and let stand 2 hours.
Transfer to a stockpot. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts

1/4 cup: 31 calories, 0 fat (0 saturated fat), 0 cholesterol, 237mg sodium, 7g carbohydrate (6g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

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