Crisp Zucchini Pickles


1/2 cup salt 
1 teaspoon alum 

4 quarts thinly sliced zucchini (4 large zucchini)
8 onions, sliced
2 green peppers, seeded and cut in strips
4 cups sugar
1 1/2 teaspoon turmeric
1/2 teaspoon cloves
3 1/2 teaspoons mustard seed
4 1/2 cups vinegar


Sprinkle salt and alum over sliced vegetables, and mix; empty a tray of ice cubes in the center of vegetables. Let stand 3 hours. Combine sugar, spices, and vinegar; heat to a boil. 

Drain vegetables thoroughly; pour hot syrup over them. Heat over low heat to scalding. Do not boil. Stir frequently to prevent scorching. Ladel into sterilized jars; seal at once. Process in boiling water bath (212-degrees) for 5 minutes. 

Makes 5 1/2 pints. 

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