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.
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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