Jane's Zucchini Bread-And-Butter Pickles
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Yield: Makes about 3 pints
Even pickle devotees will be fooled into thinking you've used cucumbers.Ingredients:
1 quart unpeeled, thinly sliced, small fresh zucchini2 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
Instructions:
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.Browse Similar Recipes
- By Category: Pickles and Preserves
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