Zucchini Pickles

Cooking with Bon Appétit: Appetizers, 1982

30 minutes — 4 half pint jars

Ingredients

2	cup	water
1 1⁄4	cup	sugar
1	cup	vinegar
1	teaspoon	turmeric
1	teaspoon	salt
1	teaspoon	dry mustard
4	large	unpeeled zucchini (thinly sliced)
1	small	onion, sliced
1		pimiento, sliced

Instructions

Prepare jars. Combine first 6 ingredients in large saucepan and bring to boil. Add remaining ingredients and let boil 10 minutes. Packed into hot sterilized jars and process 10 minutes in boiling water bath. Remove from water and let cool. Test for seal. Store in cool dark place. Refrigerate after opening.

Notes

Four cucumbers, peeled and thinly sliced, can be substituted for zucchini.