★Sweet & Sour Zucchini Pickles. ★ Recipe by Pam (Pammie) ~ Livetoride ~♥
Cooking Instructions 1 Place zucchini & onion in a large bowl. Sprinkle with salt & toss to coat. Add water to cover; let stand for 2 hours. Drain; rinse thoroughly. 2 In a 6 - Qt. Stockpot, combine remaining ings. Bring to a boil. Stirring to dissolve sugar. Reduce heat; simmer 5 minutes. Add zucchini mixture , return to a boil. Stirring occasionally. Reduce heat. Simmer uncovered 4-5 minutes. Or until heated through. 3 Carefully ladle hot mixture into 6 hot 1 pint jars.leaving 1/2" headspace. Remove air bubbles. If necessary. Adjust headspace by adding hot pickling liquid. Wipe rims. Screw on bands.until fingertip tight. ( get your lids ready as directed on the box). 4 Place jars into canner with simmering water. Ensuring they are completely covered with water. Bring to a boil. Process 10 minutes. Remove jars & cool. 1 Place zucchini & onion in a large bowl. Sprinkle with salt & toss to coat. Add water to cover; let stand for 2 hours. Drain; rinse thoroughly. 1 Place zucchini & onion in a large bowl. Sprinkle with salt & toss to coat. Add water to cover; let stand for 2 hours. Drain; rinse thoroughly. 2 In a 6 - Qt. Stockpot, combine remaining ings. Bring to a boil. Stirring to dissolve sugar. Reduce heat; simmer 5 minutes. Add zucchini mixture , return to a boil. Stirring occasionally. Reduce heat. Simmer uncovered 4-5 minutes. Or until heated through. 2 In a 6 - Qt. Stockpot, combine remaining ings. Bring to a boil. Stirring to dissolve sugar. Reduce heat; simmer 5 minutes. Add zucchini mixture , return to a boil. Stirring occasionally. Reduce heat. Simmer uncovered 4-5 minutes. Or until heated through. 3 Carefully ladle hot mixture into 6 hot 1 pint jars.leaving 1/2" headspace. Remove air bubbles. If necessary. Adjust headspace by adding hot pickling liquid. Wipe rims. Screw on bands.until fingertip tight. ( get your lids ready as directed on the box). 3 Carefully ladle hot mixture into 6 hot 1 pint jars.leaving 1/2" headspace. Remove air bubbles. If necessary. Adjust headspace by adding hot pickling liquid. Wipe rims. Screw on bands.until fingertip tight. ( get your lids ready as directed on the box). 4 Place jars into canner with simmering water. Ensuring they are completely covered with water. Bring to a boil. Process 10 minutes. Remove jars & cool. 4 Place jars into canner with simmering water. Ensuring they are completely covered with water. Bring to a boil. Process 10 minutes. Remove jars & cool. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy Chicken Dumpling Casserole Cinnamon Roll Poke Cake Strawberry Jell-O Parfait Creamed Kale Egg rolls Easy Chicken Dumpling Casserole Cinnamon Roll Poke Cake Strawberry Jell-O Parfait Creamed Kale Egg rolls Zesty Green Smoothie Easy garden goulash Cornbread Pie Stuffed pearl spot fish !!Pasties!! My Brandy Bread Pudding with Ice Cream Sauce 😉#ChristmasGift Spaghetti Squash Boats German Pankcakes Mexican spiced drumsticks Tuna Melt Dip Zesty Green Smoothie Easy garden goulash Cornbread Pie Stuffed pearl spot fish !!Pasties!! My Brandy Bread Pudding with Ice Cream Sauce 😉#ChristmasGift Spaghetti Squash Boats German Pankcakes Mexican spiced drumsticks Tuna Melt Dip