Pickled bread-and-butter zucchini

8 Pints

Ingredients

Quantity Ingredient
16 cups Fresh zucchini, sliced
4 cups Onions, thinly sliced
½ 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
1,001 - 6,000 ft: 15 min.
Above 6,000 ft: 20 min.

Directions

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 ½-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.

======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

Related recipes