Zucchini Refrigerator Pickles
By Micki Brown
Makes a 1-Gallon Jar
In a large bowl, mix together the vinegar, sugar, salt, alum, turmeric, mustard seeds, and celery seeds – stir until sugar is dissolved.
Layer the zucchini slices and onions in a clean, sterilized 1-gallon glass jar.
Pour the vinegar mixture over the zucchinis and onions in the jar until it is within ½-inch from the jar opening.
Move it around a bit to encourage air bubbles to rise to the top
Put a lid on the jar and shake it.
Place the jar in the refrigerator. Shake the jar once every day for 7 days. The pickles are ready after 7 days. They will keep in the refrigerator for several months.
Note: The liquid is dark brown when using coconut sugar. It will be a lighter color when using regular cane sugar. Coconut sugar has minerals, B vitamins, and a lower glycemic index than cane sugar or honey.
Ingredients
Directions
In a large bowl, mix together the vinegar, sugar, salt, alum, turmeric, mustard seeds, and celery seeds – stir until sugar is dissolved.
Layer the zucchini slices and onions in a clean, sterilized 1-gallon glass jar.
Pour the vinegar mixture over the zucchinis and onions in the jar until it is within ½-inch from the jar opening.
Move it around a bit to encourage air bubbles to rise to the top
Put a lid on the jar and shake it.
Place the jar in the refrigerator. Shake the jar once every day for 7 days. The pickles are ready after 7 days. They will keep in the refrigerator for several months.
Note: The liquid is dark brown when using coconut sugar. It will be a lighter color when using regular cane sugar. Coconut sugar has minerals, B vitamins, and a lower glycemic index than cane sugar or honey.