Pickled bread-and-butter zucchini
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Pickled bread-and-butter zucchini
  Zucchini    Vegetables    Canning  
Last updated 6/12/2012 12:50:49 AM. Recipe ID 12301. Report a problem with this recipe.
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      Title: Pickled bread-and-butter zucchini
 Categories: Vegetables, Canning
      Yield: 8 Pints
     16 c  Fresh zucchini, sliced
      4 c  Onions, thinly sliced
    1/2 c  Canning or pickling salt
      4 c  White vinegar (5%)
      2 c  Sugar
      4 tb Mustard seed
      2 tb Celery seed
      2 ts Ground turmeric
  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
  1/2-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
  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.
                         1,001 - 6,000 ft: 15 min.
                           Above 6,000 ft: 20 min.
  ======================================================= === * USDA
  Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
  format courtesy of Karen Mintzias

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Recipe ID 12301 (Apr 03, 2005)

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