Think Spring! Use your garden zucchini to make these wonderful Bread and Butter Pickles for your pantry shelves. Invite some friends or family and start pickling when your zucchini is ripe!
I am putting up recipes from my vast collection that are unusual, hard to find, or are just different in case any searchers are looking for hard to find recipes they remember from childhood that are lost. So far, the recipes I’m putting up are getting lots of views, so I will keep going at it.
This recipe looks great to can and serve to guests or anytime. Have fun and Happy Cooking!
WHAT YOU WILL NEED:
- 1 large Onion
- 6 C 1/8 inch thick sliced zucchini
- 1/4 C salt
- 2 C Cider Vinegar
- 1 C sugar
- 1 t. tumeric
- 1 t. mustard seed
- 1 t. celery seed
- pint-sized canning jars with lids
Slice 1 large Onion into 1/8 inch slices. Place in a large mixing bowl along with 6 C 1/8 inch thick sliced zucchini. Salt thoroughly with 1/4 C salt. Cover and allow to rest overnight.
MAKE PICKLING SOLUTION: In a saucepan, combine 2 C Cider Vinegar, 1 C sugar, 1 t. tumeric, 1 t. mustard seed, and 1 t. celery seed and bring to a rolling boil.
Add zucchini and onion to pickling solution. Bring to a boil. Reduce heat and simmer for 15 minutes.
Pack pickles into hot sterilized pint canning jars. Fill to 1/2 inch of top with pickling solution.
Seal and process in a boiling water bath for 10 minutes. Makes 3 pints.
Be sure to check out my many other recipe articles in Bukisa! Have fun and Happy Pickling!