Zucchini Bread and Butter Pickles |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A great way to use up the zucchini that takes over your garden. Ingredients:
18 small zucchini |
4 medium onions |
4 cups vinegar |
4 cups sugar |
4 teaspoons pickling salt |
1 1/2 tablespoons celery seeds |
4 teaspoons turmeric |
Directions:
1. Thinly slice the zucchini and onions.
2. Mix together the vinegar, sugar, salt, celery seed, and turmeric in a large pot; bring to a boil.
3. Cook for 5 minutes, then add zucchini and onions and return to a boil.
4. Remove from heat.
5. Pack mixture into sterilized pint jars, leaving 1/2 headspace.
6. Adjust caps.
7. Process in a water bath canner for 10 minutes.
8. When cool, check jars for proper seal; refrigerate any that do not seal promptly.
9. Store others in a cool, dry place; pickles taste best after aging several weeks.
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