Bread n' butter zucchini pickles
12 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | cups | Thinly sliced zucchini |
| 1½ | cup | Sugar |
| ½ | teaspoon | Celery Seed |
| 2 | teaspoons | Dry Mustard |
| 2½ | cup | Cider Vineagr |
| 1 | tablespoon | Salt |
| 1 | teaspoon | Tumeric |
| ⅛ | teaspoon | Powdered Alum |
| 2 | larges | Onions, sliced |
Directions
Throughly scrub squash, don't peel. In large kettle, combine vinegar, sugar, salt, mustard, tumeric, celery seed & Alum. Add vegetables. Bring to a boil and simmer 7 to 15 minutes or until squash is transparent. Pour mixture in sterilized jars. Seal and water bath for 10 minutes. NOTE: This is a good bread and butter pickle that can be used very successfully for older, larger squash unsuitable for other uses. NOTE: The water batch is not really necessary. I used it to make sure the jars sealed. The pickles really didn't last very long in my house. Submitted By KATHRYN CONE On 08-21-95
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