Zucchini bread-and-butter pickles

1 Servings

Ingredients

Quantity Ingredient
14 smalls Zucchini squash, sliced crosswise (up TO 16)
8 smalls Onions, sliced
2 mediums Bell peppers, diced
⅓ cup Canning salt
3 cups Vinegar
2 cups Sugar
2 tablespoons Mustard seed
1 tablespoon Dry mustard
1 teaspoon Turmeric
1 teaspoon Celery seed
1 teaspoon Peppercorns

Directions

1. Alternate layers of sliced succhini, onions and salt in a large glass bowl. Cover with ice cubes and let stand 1½ hours.

2. Drain liquid and rinse.

3. Combine vinegar, sugar, mustard seed, dry mustard, turmeric, celery seed and peppercorns in a large saucepan and bring to a boil.

4. Add zucchini, onion and bell peppers.

5. Return to heat and bring to a boil. Remove the mixture from heat.

6. Pack hot vegetables into hot jars, leaving ¼ inch head space.

7. Remove air bubbles with a non-metallic spatula.

8. Wipe jar rim clean. Place lid on jar. Screw band down evenly and firmly just until fingertip tight.

9. Process 10 minutes in a boiling water bath.

This makes about 5 pints of pickles. Recipe from The Stratford Star (Oklahome) in Sammie Gray's column, Thursday, August 22, l996.

Posted to EAT-L Digest 03 Sep 96 From: "Kitty L. Chamness" <kchamnes@...> Date: Tue, 3 Sep 1996 20:26:29 -0500

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