Pickled Bread-and-Butter Zucchini

Photo: flickr user Jason Riedy

Ingredients

16 cups Fresh zucchini, sliced

4 cups Onions, thinly sliced

1/2 cup Canning or pickling salt

4 cups White vinegar (5%%)

2 cups Sugar

4 tablespoons Mustard seed

2 tablespoons Celery seed

2 teaspoons Ground turmeric

Preparation

Yield: About 8 to 9 pints

Procedure: Cover zucchini and onion slices with 1 inch of water and salt.

Let stand 2 hours and drain thoroughly. Combine vinegar, sugar, and spices.

Bring to a boil and add zucchini and onions. Simmer 5 minutes and fill jars with mixture and pickling solution, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1 or use low-temperature pasteurization treatment. (For more information see

"Low-Temperature Pasteurization Treatment".)

Table 1. Recommended process time for Pickled Bread and Butter Zucchini in a boiling-water canner.

Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at Altitudes of 0 - 1,000 ft: 10 min.

1,001 - 6,000 ft: 15 min.

Above 6,000 ft: 20 min.