Pickled bread-and-butter zucchini Recipe

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Pickled bread-and-butter zucchini

Artist:	_	Yield:	8
Categories:	Bakery, Canned, Pastry, Vegetables, Zucchini	Rating:	0
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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

Procedures:

1	Yield: about 8 to 9 pints
2	procedure: cover zucchini and onion slices with 1 inch of water and salt.
3	Let stand 2 hours and drain thoroughly.
4	Combine vinegar, sugar, and spices.
5	Bring to a boil and add zucchini and onions.
6	Simmer 5 minutes and fill jars with mixture and pickling solution, leaving ?inch headspace.
7	Adjust lids and process according to the recommendations in table 1 or use low-temperature pasteurization treatment.
8	(for more information see "low-temperature pasteurization treatment").
9	table Recommended process time for pickled bread and butter zucchini in a boiling-water canner.
10	style of pack: hot.
11	Jar size: pints or quarts.
12	Process time at altitudes of 0 - 1,000°Ft: 10 min. 1,001 - 6,000°Ft: 15 min. above 6,000°Ft: 20 min.
13	======================================================= === * usda agriculture information bulletin no.
14	539 (rev.
15	1994) *