Pickled bread-and-butter zucchini
Boiling water bath
Pints or quarts, 15 minutes
- 16 cups fresh zucchini, sliced
- 4 cups onions, thinly sliced
- ½ cup canning or pickling salt
- 4 cups white vinegar (5%)
- 2 cups sugar
- 4 Tbsp. mustard seed
- 2 Tbsp. celery seed
- 2 tsp. ground turmeric
Yield: About 8 to 9 pints
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 a ½-inch headspace. Adjust lids and process.
The following low temperature pasteurization treatment can be used to prevent excessive softening.
This treatment results in a better product texture but must be carefully managed to avoid possible spoilage. Place jars in a canner filled half-way with warm water (120° to 140° F). Then, add hot water to a level 1 inch above jars. Heat the water enough to maintain 180° to 185° F water temperature for 30 minutes. Check with a candy or jelly thermometer to be certain that the water temperature is at least 180° F during the entire 30 minutes.