The best delicious Pickled Bread-and-butter Zucchini recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pickled Bread-and-butter Zucchini recipe today!
Hello my friends, this Pickled Bread-and-butter Zucchini recipe will not disappoint, I promise! Made with simple ingredients, our Pickled Bread-and-butter Zucchini is amazingly delicious, and addictive, everyone will be asking for more Pickled Bread-and-butter Zucchini.
What Makes This Pickled Bread-and-butter Zucchini Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pickled Bread-and-butter Zucchini.
Ready to make this Pickled Bread-and-butter Zucchini Recipe? Let’s do it!
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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
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-
Yields
8 Pints
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