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Zucchini Bread-and-Butter Pickles

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  Zucchini 5 Pound
  Yellow onions 1 1⁄2 Pound
  Cider vinegar 1 Quart
  Sugar 2 Cup (32 tbs)
  Salt 1⁄2 Cup (8 tbs)
  Celery seed 2 Teaspoon
  Mustard seed 2 Teaspoon
  Turmeric 1⁄2 Teaspoon

Scrub zucchini well with a stiff brush.
Slice about 1/4 inch thick.
(Makes about 4 quarts.) Slice onions thinly.
(Makes about 1 quart.) In large kettle, combine vinegar, sugar, salt, celery seed, mustard seed, and turmeric.
Cook over moderate heat, stirring, until sugar is dissolved and mixture comes to boil.
Remove from heat.
Stir in sliced zucchini and onion.
Cover; let stand 1 hour.
Meanwhile, sterilize seven 1-pint jars (see Direc- tions for Sterilizing); leave in hot water until ready to fill.
Heat zucchini mixture to boiling.
Reduce heat; simmer, uncovered, 3 minutes.
Remove from heat.
With slotted spoon, immediately ladle zucchini and onion slices into sterilized jars, completing one jar at a time.
Fill with vinegar mixture to within 1/2 inch of top, but covering mixture completely.
Cap at once as manufacturer directs.
Makes 7 pints.

Recipe Summary

Side Dish

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Zucchini Bread-and-Butter Pickles Recipe