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Zucchini Pickle

mexican, poultry

2 lb fresh zucchini
2 small onions
1/4 cup pickling or kosher salt
2 cup sugar
2 teaspoon mustard seed
1 teaspoon celery salt
1 teaspoon turmeric
3 cup vinegar

Wash zucchini and cut in thin slices. Peel and cut onions in quarters, then slice very thin. Add to zucchini. Cover zucchini and onions with 1 inch water and add salt. Let stand 2 hours. Drain thoroughly. Bring remaining ingredients to boiling. Pour over zucchini and onions. Letstand 2 hours. Bring all ingredients to boiling point and heat 5 minutes. Pack hot into hot jars, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process 15 minutes in boiling water bath. Yield: 4 half pints.

Yield: 6 servings

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