By Micki Brown
Makes a 1-Gallon Jar
6 medium or three 10-11 inch zucchinis, washed, 1/8-1/4 inch sliced
3 large yellow onions, sliced
4 ½ cups natural apple cider vinegar
4 ½ cups sugar (I use coconut sugar)
½ cup sea salt
1 ½ tsp alum
1 ½ tsp turmeric
1 ½ tsp mustard seeds
1 ½ tsp celery seeds
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.