Pickled Bread-and-butter Zucchini Recipe

Pickled Bread-and-butter Zucchini Recipe

Yield: 8 Pints
Recipe by luhu.jp

Ingredients:
16 cup: Fresh zucchini, sliced
4 cup: Onions, thinly sliced
1/2 cup: Canning or pickling salt,
4 cup: White vinegar, 5%
2 cup: Sugar,
4 tbsp: Mustard seed,
2 tbsp: Celery seed,
2 tsp: Ground turmeric,

Directions:

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


Source from luhu.jp