Instructions

• Ingredients: two pounds Zucchini, Onion two medium ones, quarter cup Salt, two cups White vinegar, two cups Sugar, one teaspoon Celery seeds, one teaspoon Turmeric powder, two teaspoons Mustard seeds.
• Choose small zucchinis which are having a diameter of one inch for making the best pickle. Over grown zucchinis can also be used for making pickles but they should be halved, seeded and then cut as half-rings. If they are small zucchinis then trim both the ends of the zucchinis and slice them at a thickness of 3/8 inch. Add two medium onions by cutting them crosswise of quarter inch thickness.
• Get a nonreactive ceramic or glass bowl and layer the zucchinis and onions at the bottom of the bowl. Cover them with cold water and keep it for at least two hours. Thereafter drain the onions and zucchinis and rinse them well.
• In a saucepan combine white vinegar, water, sugar, celery seeds, turmeric powder, salt and mustard seeds and boil. Once the contents starts to boil turn the flame in to low and keep it for five more minutes. Thereafter remove the saucepan from the heat and add zucchini and onion slices in to it and cover the pan with a lid. Keep this mixture for two hours with occasional stirring.
• After keeping the zucchini mixture for two hours boil them in a pan and if you prefer can add dill leaves or garlic cloves to the pan. Get sufficient pint jars to fill the pickle and keep the jars in a canning kettle with enough water to cover the jars. Boil the water and sterilize the pint jars.
• Once the jars are sterilized, transfer the pickle in to the sterilized pint jars and cover the jars with lids and rings. Seal their rings and lids to avoid fungus growth during storage. Keep the closed jars in boiling water for ten minutes and then store them at room temperature for about a week and the pickle is ready to use. Once the seal is opened, keep the jars in refrigerator and consume them within in two weeks.