Zucchini Pickles Servings: 4 pints Time: 10 cups thinly sliced zucchini 2 cups thinly sliced onions 6 cups ice water 1/4 cup pickling salt 2 cups white vinegar 1 cup white sugar 1 tsp celery seed 1 tsp mustard seed 1 tsp tumeric 1/2 tsp dry mustard Combine zucchini and onion and cover with brine of ice water and salt. Let stand 3 hours and drain. Bring remaining ingredients to a boil, pour over vegetables and let stand one hour. Bring to boil and boil five minutes. Pack into hot sterilized jars and seal. Comments: a good use for those extra zucchini. Return to Preserve Recipes