Curried Pickled Zucchini and/or Okra

In a large pot, combine apple cider vinegar, water, sugar, salt, curry powder, mustard seeds and turmeric, and bring to a boil. Add vegetables. Cook for 5-6 minutes, until the liquid returns to a boil and the vegetables start to turn yellow.

Pack vegetables into prepared pint jars and cover with liquid. Use a chopstick to ensure there aren’t any air bubbles trapped between the vegetables. Wipe rims, apply lids and rings and process in a boiling water bath canner for 10 minutes. When time is up, remove jars from canner and place on a folded kitchen towel to cool.

When jars have returned to room temperature, test seals. Sealed jars can be stored in a cool, dark place for up to one year. If any jars did not seal, place in refrigerator and use promptly. Let pickles remain in jars for at least 48 hours before opening.