Ingredients
-
1/4 cup
Pickling Spice organic -
1/2 cup
Cane Sugar, Organic 5# FT -
1 teaspoon
-
2 teaspoons
Celery seed whole organic -
1/8 teaspoon
Turmeric root ground organic -
2 pounds small zucchini, sliced
-
1/2 pound small pearl onions
-
ice cubes
-
1 cup cider vinegar
Directions
1. In a small bowl, toss zucchini and onion with salt. Cover with ice cubes. Let stand for two hours, then drain.
2. In a saucepan, combine the vinegar, sugar, and spices and bring to a boil. Add the zucchini and onions, reduce heat, and simmer 6-7 minutes.
3. Pack the vegetables loosely into canning jars. Pour the liquid over the vegetables, leaving 1/2 inch space at the top.
4. Cover jars and process for ten minutes in a boiling water bath. Place the cooled jars in a dark cupboard for about a month before opening.
