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Zucchini Pickles
Pickled Bread-And-Butter Zucchini

Ingredients

Yield: About 8 to 9 pints
16 cups fresh zucchini, sliced
4 cups onions, thinly sliced
1/2 cup canning or pickling salt

4 cups white vinegar (5%)
2 cups sugar
4 tbsp mustard seed
2 tbsp celery seed
2 tsp ground turmeric

Instructions

Step 1 Slice the ends off the zucchini and onions and then slice them lengthwise into quarters. Cover the zucchini and onion slices with 1 inch of water and salt. Let the mix stand for 2 hours.

Step 2 Drain (and discard) the liquids from the zucchini and onions. Rinse the zucchini and onions thoroughly in a colander or drainer.

Step 3 Combine the ingrediences in a saucepan and bring to a boil.
4 cups white vinegar (5%)
2 cups sugar
4 tbsp mustard seed
2 tbsp celery seed
2 tsp ground turmeric

Step 4 Add the zucchini and onions. Simmer 5 minutes.

Step 5 Fill the jars with zucchini/onion mixture and pickling solution, leaving 1/2-inch of headspace. Adjust lids and rings snugly.

Step 6 Process according to the recommendations in the table below or for more crispy, crunch zucchini pickles, use the low-temperature pasteurization treatment. Click here to see "Low-Temperature Pasteurization Treatment,".

MY NOTES

jan's canning