Did you know that those green summer squashes that half of your family, children and friends refuse to eat are good for more than just zucchini bread? It's true! And just to prove it, I'll be posting a few of the recipes I have found over my last 5 years of intensive gardening.
This recipe is from my Grandma Betty, whom, as I've mentioned before, has given me pretty much all of my personality traits and character flaws. It's a spin on the classic cucumber and onion pickles recipe.
2 fresh, firm zucchini
2 small onions
1/4 cup of pickling salt
2 cups white granulated sugar
1 tsp celery salt
1 tsp turmeric
2 tsp mustard seed
3 cups cider vinegar (4-6% acidity)
Wash zucchini and slice into thin slices or strips. Peel and cut onions into quarters, then slice thinly. Add to zucchini. Cover zucchini and onions with water. Add salt and soak for about 2 hours. Drain.
Bring remaining ingredients to a boil and heat thoroughly, about 5 minutes. Combine vinegar and zucchini/onion mixture and put into a large clean container. Keep refrigerated and serve chilled.
This recipe can also be processed for canning! Seal in jars after combining hot vinegar and zucchini/onion mix and refrigerate after opening.