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Ingredients
| zucchini squash: 18 whole squashes |
| onions: 4 |
| distilled vinegar: 4 cups |
| granulated sugar: 4 cups |
| pickling salt: 4 tsp |
| celery seed: 1 1/2 Tbl |
| ground turmeric: 4 tsp |
Zucchini Bread and Butter Pickles
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
8 serving(s)
Tags
- Thinly slice the zucchini and onions.
- Mix together the vinegar, sugar, salt, celery seed, and turmeric in a large pot; bring to a boil.
- Cook for 5 minutes, then add zucchini and onions and return to a boil.
- Remove from heat.
- Pack mixture into sterilized pint jars, leaving 1/2" headspace.
- Adjust caps.
- Process in a water bath canner for 10 minutes.
- When cool, check jars for proper seal; refrigerate any that do not seal promptly.
- Store others in a cool, dry place; pickles taste best after aging several weeks.