Bread and Butter Zucchini Pickles |
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Prep Time: 2 Minutes Cook Time: 15 Minutes |
Ready In: 17 Minutes Servings: 4 |
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From B&G canning mag. Prep time includes 2 hour soak time. Ingredients:
3 1/2 lbs medium zucchini, crosswise cut 1/4-inch thick (12 cups) |
1 cup onion, thinly sliced (1 large) |
3 tablespoons pickling salt |
ice, crushed |
2 cups cider vinegar |
1 1/2 cups sugar |
1 tablespoon mustard seeds |
1 teaspoon celery seed |
1/2 teaspoon whole black peppercorn |
1/2 teaspoon ground turmeric |
Directions:
1. In extra large bowl combine zucchini and onions. Sprinkle with salt and gently toss. Top with 2 crushed ice and weight down mixture with heavy plate. Let stand at room temperature for 2 hours.
2. Remove ice and drain mixture in colander.
3. In large pot combine vinegar, sugar, mustard seeds, celery seeds, peppercorns and turmeric. Bring to a boil, stirring until sugar dissolves. Take off heat and add zucchini mixture. Return to a boil, stirring frequently, reduce heat. Simmer uncovered for 5 minutes.
4. Ladle into hot pint sterlized jars, leaving 1/2 headspace. Wipe rims and add lids.
5. Process in water bath for 10 minutes, start timing once water is boiling.
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