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Recipes

Zucchini Pickles

7/30/2019

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  • 1 quart white wine vinegar
  • 2 cups granulated sugar
  • 1/4 cup salt
  • 1 teaspoons celery seed
  • 1 teaspoon fennel seed
  • 2 ea bay leaf
  • 1 teaspoon dry mustard
  • 5 lb. (5-6 inch) zucchini, unpeeled, cut into 1/4-inch slices
  • 1 qt. thinly sliced onions (3 large or 4 medium)
 
Combine first 7 ingredients in saucepan; bring to a boil. Pour over zucchini and onions; let stand 45 minutes, stirring occasionally.
In saucepan, bring mixture to a boil, then simmer 3 minutes.
Continue simmering while quickly packing one clean, hot jar (pint size) at a time. Fill to within 1/2 inch of top making sure vinegar solution covers vegetables. Cap each jar at once.
Process 5 minutes in boiling-water bath. You may also follow canning instructions that come with a Mason kit.
Makes 6-7 pints.
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Location

503-236-2114
409 SE MLK Jr. Blvd.
Portland, OR 97214
  • Specials
    • Weekly Specials
    • Support Local
  • Deli/Catering
    • Daily Menu
    • Catering Menu
    • Recipes
    • Holiday Dinner Menu
  • Departments
    • Meat >
      • Winter Meats
      • Cooking Instructions
    • Wholesale
  • Careers
  • Shop
    • Gift Baskets
    • Gift Boxes
    • Gift Cards
    • In Store