Pickled Bread-and-Butter Zucchini
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

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

1 Yield: About 8 to 9 pints 2 Procedure: Cover zucchini and onion slices with 1 inch of water and salt. 3 Let stand 2 hours and drain thoroughly. Combine vinegar, sugar, and spices. 4 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 5 "Low-Temperature Pasteurization Treatment".) 6 Table 1. Recommended process time for Pickled Bread and Butter Zucchini in a boiling-water canner. 7 Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at Altitudes of 0 - 1,000 ft: 10 min. 8 1,001 - 6,000 ft: 15 min. 9 Above 6,000 ft: 20 min.