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