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  • 5 cups cider vinegar
  • 1 cup sugar
  • 1/4 cup pickling salt
  • 1 Tbs. celery seed
  • 1 tsp. marjoram
  • 1 tsp. summer savory
  • 2 tsp. ground turmeric
  • 1 1/2 tsp. dry mustard
  • 5 pounds zucchini, about five inches long, sliced about 1/4 inch thick
  • 2 large onions, sliced


Combine the first six ingredients in a large saucepan and bring to a boil.

Toss the onions and the zucchini in a glass or plastic bowl, and pour the boiling liquid over them. Let it stand for an hour, stirring now and then.

Return everything to the saucepan and bring to a light simmer for three minutes. Leaving the pot at a simmer, start packing the mixture into sterilized canning jars. Fill to within a half-inch of the top, making sure that the vinegar mixture covers the vegetables completely.

Cap each jar with a new cap at once, and process the jars for five minutes in a boiling-water bath.