Bread-and-Butter Zucchini Pickles

Gather

Ingredients

• 16 cups fresh zucchini, sliced
• 4 cups onions, thinly sliced
• 1/2 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

Preserve

Instructions

1. 01

   Put the sliced zucchini and onions in a large container. Add the salt and enough water to cover them by 1 inch; let stand for 2 hours, then drain very well.

2. 02

   Combine the 5% vinegar, sugar, mustard seed, celery seed, and turmeric. Bring to a boil, add the drained vegetables, and simmer for 5 minutes.

3. 03

   Fill hot pint or quart jars with the hot vegetables and pickling liquid. Leave ½-inch headspace, release air, correct the fill level, wipe the rims, and secure the lids.

4. 04

   Process hot pints or quarts in a boiling-water canner for 10 minutes at 0-1,000 ft. Determine the added time for higher elevations with the elevation tool.
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