Pickled Bread-and-Butter Zucchini — NCHFP
Tested NCHFP boiling-water canning recipe for pickled bread-and-butter zucchini.
Ingredients
Pickled bread-and-butter zucchini
- 16 cups fresh zucchini sliced
- 4 cups onions thinly sliced
- 1/2 cup canning or pickling salt
- 4 cups white vinegar 5% acidity
- 2 cups sugar
- 4 tbsp mustard seed
- 2 tbsp celery seed
- 2 tsp ground turmeric
Equipment
- 1 Boiling-water canner For the documented boiling-water process.
- 8–9 Pint or quart canning jars Yield about 8–9 pints.
- 8–9 Two-piece canning lids Use new flat lids and prepare according to manufacturer directions.
Directions
- Cover zucchini and onion slices with 1 inch of water and the salt. Let stand 2 hours, then drain thoroughly.
- Combine vinegar, sugar, mustard seed, celery seed, and turmeric. Bring to a boil.
- Add zucchini and onions and simmer 5 minutes.
- Fill hot jars with mixture and pickling solution, leaving 1/2-inch headspace. Remove air bubbles, adjust headspace, wipe rims, and apply lids.
- Process pints or quarts 10 minutes at 0–1,000 ft, 15 minutes at 1,001–6,000 ft, or 20 minutes above 6,000 ft. The tested low-temperature pasteurization alternative may also be used when following NCHFP directions exactly.
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Recipe Notes
Safety status: tested. Use 5% acidity vinegar and tested proportions. Yield about 8 to 9 pints. Adapted from USDA Complete Guide to Home Canning, revised 2015.
Exact source: https://nchfp.uga.edu/how/pickle/vegetable-pickles/pickled-bread-and-butter-zucchini/