Jane's Zucchini Bread-And-Butter Pickles

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Average: 3.8 (14 votes)

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

Ingredients

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

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.

Cooking & Recipes

Yield: 

Makes about 3 pints

Preparation Method

Reader Comments

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What does it mean to process

What does it mean to process the jars 10 minutes in boiling water?

This is the method of

This is the method of completely submerging the sealed jars in a large pot of boiling water and boiling the jars for a specified period of time.

What's the point of covering

What's the point of covering the vegs with salt for 2 hours?

The salt water will draw out

The salt water will draw out some of extra moisture from the veggies which would otherwise dilute the pickles.

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