Jane's Zucchini Bread-And-Butter Pickles

Pickles and Preserves Recipes

Yield: Makes about 3 pints

Even pickle devotees will be fooled into thinking you've used cucumbers.

• 1 quart unpeeled, thinly sliced, small fresh zucchini
• 2 small to medium onions, thinly sliced
• 2 cloves garlic, sliced
• 1/4 cup salt
• 1-1/4 cups cider vinegar
• 1-1/4 cups sugar
• 1 teaspoon celery seed
• 2 teaspoons mustard seed
• 1/2 teaspoon tumeric

Sprinkle the zucchini, onions, and garlic with salt, and cover with cold water. Let stand 2 hours. Drain, rinse in fresh cold water, and drain again. Combine the remaining ingredients in a large pot and boil 5 minutes. Add the vegetables, remove the pot from heat, and let stand 3 hours. Return the pot to a boil and simmer 5 minutes. Pack pickles into sterilized jars and process 10 minutes in boiling water.

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