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Pickled bread-and-butter zucchini

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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