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Cook Time:

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Description Edit

Ingredients Edit

• 2½ lbs zucchini
• 1 pound yellow onions, thinly sliced
• ¼ cup kosher salt. do not use regular table salt
• 1¼ cup white distilled vinegar
• 1 cup apple cider vinegar
• 2¼ cups sugar
• 1 tbsp mustard seeds
• 1 small red pepper per jar
• 1 bay leaf per jar
• 1 inch cinnamon stick per jar
• 6 allspice berries per jar
• 6 whole cloves per jar

Directions Edit

1. Bring the salt and vinegars and sugar to a boil.
2. Add the sliced zucchini and the onions.
3. Boil gently for 10 minutes.
4. Distribute the zucchini and onions among 5 or 6 pint sterilized jars.
5. Add the spices to each jar.
6. Then, using a ladle, add the hot vinegar to fill the jars.
7. Add the lids and process the jars.
8. Cool the jars and store for about 4 weeks before eating.