Preparation:
Cut zucchini in 3-inch sticks or 1/4 inch slices; sprinklw with the salt. Add cold water to cover. Let stand 3 hours. Drain; rinse with cold water. In 10-quart dutch oven, combine sugar, vinegar, mustard seed, celery seed, and curry; bring to boiling. Add zucchini and syrup into clean, hot heat through but do not boil, about 5 minutes. Pack zucchini and syrup into clean hot pint jars, leaving 1/2-inch headspace. Adjust lids according to package directions. Process 5 minutes. |
