Pickled Zucchini

We had a bumper zucchini harvest this year.  Watering was key to the success of our vegetable garden.  It rained most of June and I put a soaker hose throughout the garden on a timer.  It worked wonderfully for when we were on holidays and out of town camping! 
 
So now what to do with all of this zucchini?
Why, can it  and add it to our home-made Christmas packages!

 This was my first time pickling zucchini.  So I researched a few recipes and found one that I thought looked good.  The original recipe can be found at Kitchen Gadget Girl.  If you have a favorite pickling recipe, please share!
Here are the goods:
4 pounds zucchini
1 pound onions
1/2 cup sea salt
4 cups apple cider vinegar
2 cups sugar
2 Tbsp turmeric
2 tsp celery seed
1 Tbsp dried mustard
2 tsp mustard seed

1. Thinly slice the onion and zucchini.  Cover with water and salt.  Mix, cover and let stand for 1 hour.
2. Drain and thoroughly dry the zucchini.  Fill clean, sterilized jars with zucchini and onion.
3. In a large sauce pan combine the rest of the ingredients.  Bring to a boil.  Pour mixture over the zucchini in the jars. 
4.  Use a butter knife to get out any air bubbles.
5.  Seal and process jars for 15-20 minutes in a canner.
 Here I cut the smaller zucchini into rounds.  I like the mixture of colour and texture.

 I cut the larger zucchini into spears and canned in pints. 
 
I can’t wait to fill up our Christmas baskets 🙂
Pickled Zucchini

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