Marilyn Martin's Recipe

Refrigerator Zucchini Pickles

Category: Recipes

REFRIGERATOR ZUCCHINI PICKLES
Any minute now, the zucchini will begin pouring out of gardens, farm stands, and farmers' markets throughout the northern climate zones. Be prepared! If you've been thinking about buying a mandoline, this recipe, adapted slightly from Stocking Up by Carol Hupping, is a perfect excuse. Makes 4 pints or 2 quarts.

4 lbs small zucchini
1/2 lb small white onions
1 qt cider vinegar
1/2 cup honey
2 tsp celery seeds
2 tsp turmeric
2 tsp dry mustard
2 tsp mustard seeds

Cut unpeeled zucchini into thin slices, like cucumbers. Peel onions and slice thin. Place vegetables in a large stainless steel or glass bowl. In an enamel or stainless steel saucepan, combine remaining ingredients. Bring to a boil and pour over vegetables. Let stand 1 hour.

Pour vegetables and liquid into a stainless steel saucepan. Return to heat, bring to a boil, and cook 3 minutes. Pour into hot, scalded jars. Cover tightly and refrigerate