- 14 to 16 small zucchini, sliced ¼ inch thick
- 1 small yellow squash, sliced ¼ inch thick
- 1 container (8 ounces) white pearl onions, peeled
- ⅓ cup Salt for Pickling & Preserving
- 2 cups Dierbergs sugar
- 2 tablespoons mustard seed
- 1 teaspoon turmeric
- 1 teaspoon celery seed
- 1 teaspoon peppercorns
- 3 cups 5% acidity apple cider vinegar
- Pickle Crisp
In large bowl, combine zucchini, squash, onions, and salt; toss until well mixed. Let vegetables stand 2 hours; drain and rinse under cold water. Drain well.
In large saucepan, combine sugar, spices, and vinegar over medium-high heat; bring to a boil stirring until sugar dissolves. Stir in vegetables; bring to a boil. Reduce heat and simmer 10 minutes.
Divide vegetables along with hot liquid among hot pint canning jars, leaving ½-inch head space. Add ⅛ teaspoon Pickle Crisp to each jar. Remove air bubbles, clean jar rims, center lids on jar, and screw on rings.
Place jars in canning rack and lower into simmering water. Water must cover jars by 1 inch. Cover canner and bring water to rolling boil over medium-high heat; process 10 minutes. Turn off heat, remove cover, and let stand 5 minutes.
Remove jars from canner; do not retighten bands if loose. Let stand at room temperature 12 hours. Check seals and tighten rings. Label and store jars at room temperature.
Makes 6 pint jars
Serving Size: Nutrition information not available.
Saturated Fat: N/A