Anyone who has a backyard garden probably has a surplus of zucchini at the end of the summer. This recipe will help you make sure they don’t go to waste. These tasty pickles aren’t as sweet as the store-bought bread & butter pickles, but you’ll love ’em.
Why Try? A hamburger or sandwich topped with your own special pickles tastes so much better!
- 4 quarts small zucchini, cut into 1/8-inch slices
- 2 pounds medium onions, peeled and thinly sliced
- 2 cups ice cubes
- 1/4 cup salt
- 1 quart white vinegar
- 1 cup sugar
- 1 tablespoon celery seed
- 1 tablespoon dill seed
- 2 teaspoons mustard seeds
- 1 In a large bowl, combine zucchini, onions, ice cubes and salt. Toss to combine and let stand for 3 hours. Drain, rinse well, and drain again.
- 2 In a medium saucepan, combine vinegar, sugar, celery seed, dill seed, and mustard seeds. Bring to a boil. Add zucchini mixture, and return to a boil, stirring occasionally.
- 3 Ladle zucchini into clean jars. Let stand until cool. Cover and store refrigerated for up to 1 month.