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