Free Recipe Zucchini Bread-And-Butter Pickles
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Zucchini Bread-And-Butter Pickles Recipe
14 sm Zucchini squash, sliced
-crosswise (up TO 16)
8 sm Onions, sliced
2 md Bell peppers, diced
1/3 c Canning salt
3 c Vinegar
2 c Sugar
2 tb Mustard seed
1 tb Dry mustard
1 ts Turmeric
1 ts Celery seed
1 ts Peppercorns
Zucchini Bread-And-Butter Pickles Preparation
1. Alternate layers of sliced succhini, onions and salt in a large glass bowl. Cover with ice cubes and let stand 1 1/2 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 1/4 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@GATOR1.BRAZOSPORT.CC.TX.US> Date: Tue, 3 Sep 1996 20:26:29 -0500
Cooking Temperature:
Recipe Serves: 1
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