Pickled Bread-And-Butter Zucchini

---------- Recipe via Meal-Master (tm) v8.02

Title: Pickled Bread-And-Butter Zucchini
Categories: Vegetables, Canning
Yield: 8 pints

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.

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

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