Title: Pickled Bread-And-Butter Zucchini
Categories: Vegetable 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.

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

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