★Sweet & Sour Zucchini Pickles. ★
★Sweet & Sour Zucchini Pickles. ★

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, ★sweet & sour zucchini pickles. ★. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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★Sweet & Sour Zucchini Pickles. ★ is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They’re fine and they look fantastic. ★Sweet & Sour Zucchini Pickles. ★ is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook ★sweet & sour zucchini pickles. ★ using 7 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make ★Sweet & Sour Zucchini Pickles. ★:
  1. Take 11 cup thinly sliced zucchini - about 3 lbs. ( I used a mandolin )
  2. Take 1 large onion, halved & thinly sliced
  3. Take 1/3 cup canning salt
  4. Take 4 1/2 cup white vinegar
  5. Take 3 cup granulated sugar
  6. Prepare 1 tbsp mustard seed
  7. Make ready 1 1/2 tsp ground turmeric
Steps to make ★Sweet & Sour Zucchini Pickles. ★:
  1. Place zucchini & onion in a large bowl. Sprinkle with salt & toss to coat. Add water to cover; let stand for 2 hours. Drain; rinse thoroughly.
  2. In a 6 - Qt. Stockpot, combine remaining ings. Bring to a boil. Stirring to dissolve sugar. Reduce heat; simmer 5 minutes. Add zucchini mixture , return to a boil. Stirring occasionally. Reduce heat. Simmer uncovered 4-5 minutes. Or until heated through.
  3. Carefully ladle hot mixture into 6 hot 1 pint jars.leaving 1/2" headspace. Remove air bubbles. If necessary. Adjust headspace by adding hot pickling liquid. Wipe rims. Screw on bands.until fingertip tight. ( get your lids ready as directed on the box).
  4. Place jars into canner with simmering water. Ensuring they are completely covered with water. Bring to a boil. Process 10 minutes. Remove jars & cool.

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