Recipe courtesy of Susan Dewey.
- 6 pounds small zucchini or cucumbers
- 8 cups thinly sliced onions
- ½ cup Sea Salt
- 1 quart white wine vinegar
- 4 ½ cups sugar
- 1 tablespoon turmeric
- 2 tablespoons mustard seed
- 1 ½ tablespoons celery seed
- One bag ice cubes
- Wash and scrub clean zucchini or cucumbers. Leave skins on. Slice into 1/4 inch pieces and put in a large mixing bowl. Add onions, Sea Salt, and place at least two inches of ice cubes on top of vegetables. Put in a cool spot for at least three hours. Keep replenishing ice cubes.
- Make the pickling brine. In a large pot, put the white wine vinegar, the sugar, turmeric, mustard seed, and the celery seed. Bring to a boil (about 10 minutes) then add chilled vegetables and onions without the ice. Bring to a second boil.
- While the brine is cooking, sterilize the new canning jars and follow home preserve canning instructions on the Cape Cod Extension Service’s web site (See box). While this is happening, use a wide mouth funnel and put brine and vegetable mix in each jar, then follow preserving instructions.
- Use oven mitts to remove all jars and place in a cool, but not drafty, spot.