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 in place of the boiling water canning method.
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.
Reviewed by Suzanne Driessen 2016