Pickled Bread-And-Butter Zucchini

* Exported from MasterCook *

PICKLED BREAD-AND-BUTTER ZUCCHINI

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
(rev. 1994) * Meal-Master format courtesy of Karen
Mintzias



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