Sides
Zucchini Pickles
Ten cups of zucchini and ten of onion salted overnight, turmeric yellow, thickened with cornstarch.
Total
12 hr 45 min
Ingredients
- 10 cups zucchini
- 10 cups onion
- 5 tsp salt
- 1 tsp celery seed
- 1 red pepper
- 1 green pepper
- 2 ½ cups vinegar
- 5 cups white sugar
- 1 tsp white pepper
- 1 tsp cornstarch
- 1 tsp turmeric
Method
- Mix the zucchini, onion and salt in a bowl. Cover with water and let stand overnight.
- Rinse and drain.
- Put all the ingredients in a pot except the cornstarch.
- Bring to a boil and simmer for 30 minutes.
- Thicken with the cornstarch.
Notes
Beside the cornstarch she wrote: needs 3 tsp or more.
At the bottom: can bring the vinegar to a boil before adding the vegetables.
Source: Nan's recipe book
wolfeats.ca/recipes/zucchini-pickles/