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
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.
Place a rack in the bottom of a large stockpot and fill halfway with water.
Bring to a boil and lower jars into the boiling water using a holder.
Leave a 2-inch space between the jars.
Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars.
Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool.
Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
Store in a cool, dark area, and wait at least 24 hours before opening.
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