Zucchini Pickles - cooking recipe

Ingredients

2 lbs. small zucchini, sliced thin
2 medium onions, thinly sliced
Ice water
3 c. white vinegar
1 c. water
1 c. sugar
1 tsp. celery seed
1 tsp. turmeric
1/2 tsp. dry mustard
1 tsp. mustard seed

Preparation

Place zucchini and onion in glass 4-quart casserole. Cover with ice water and salt. Let stand 1 hour; drain. Combine vinegar, water, sugar, celery seed, turmeric, dry mustard and mustard seed in a 1-1/2 quart glass casserole. Microwave on full power 8 to 10 minutes, or until mixture boils. Pour mix over zucchini and onions. Let stand covered 1 hour. Microwave, covered, on full power, for 15 minutes or until mixture boils a minimum of 3 minutes. Pack into hot sterilized jars, leaving 1/2 inch head space; add hot lids, process in boiling water bath 10 minutes plus 1 minute for each 1,000 feet above sea level. Remove jars to towel or rack. Cool overnight. Makes 4 pints.