Pickled Bread-And-Butter Zucchini Recipe

Free Recipe Pickled Bread-And-Butter Zucchini

Recipe Type: V Recipes

Recipe Preparation: boil

Cooking Ingredients for Pickled Bread-And-Butter Zucchini Recipe

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

Pickled Bread-And-Butter Zucchini Preparation

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 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. 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 From Gemini”s MASSIVE MealMaster collection

Cooking Temperature:

Recipe Serves: 8

How Do You Cook Pickled Bread-And-Butter Zucchini?

If you know a better Pickled Bread-And-Butter Zucchini Recipe please comment below.