Are you growing too much zucchini? If so, you might welcome this means of getting rid of a bunch of them. They’re zucchini pickles, and they can be served anywhere pickles can. This is good chopped up and used as a garnish for red beans and rice.

This recipe also works with summer squash, mirlitons and cucuzza, that long, green squash with the Sicilian accent that a lot of people grow on their fences around New Orleans.

  • 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

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

2. 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.

3. 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.

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

Makes six or seven pints.

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