Zucchini Bread-and-Butter Pickles Recipe

Zucchini Bread-and-Butter Pickles picture




 Zucchini5 Pound
 Yellow onions1 1⁄2 Pound
 Cider vinegar1 Quart
 Sugar2 Cup (32 tbs)
 Salt1⁄2 Cup (8 tbs)
 Celery seed2 Teaspoon
 Mustard seed2 Teaspoon
 Turmeric1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 2480 Calories from Fat 81

% Daily Value*

Total Fat 10 g15%

Saturated Fat 1.3 g6.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 46824.5 mg1951%

Total Carbohydrates 563 g187.6%

Dietary Fiber 41.9 g167.7%

Sugars 443.5 g

Protein 37 g73.1%

Vitamin A 91% Vitamin C 647.1%

Calcium 67.3% Iron 93.3%

*Based on a 2000 Calorie diet


Scrub zucchini well with a stiff brush.
Slice about 1/4 inch thick.
(Makes about 4 quarts.) Slice onions thinly.
(Makes about 1 quart.) In large kettle, combine vinegar, sugar, salt, celery seed, mustard seed, and turmeric.
Cook over moderate heat, stirring, until sugar is dissolved and mixture comes to boil.
Remove from heat.
Stir in sliced zucchini and onion.
Cover; let stand 1 hour.
Meanwhile, sterilize seven 1-pint jars (see Direc- tions for Sterilizing); leave in hot water until ready to fill.
Heat zucchini mixture to boiling.
Reduce heat; simmer, uncovered, 3 minutes.
Remove from heat.
With slotted spoon, immediately ladle zucchini and onion slices into sterilized jars, completing one jar at a time.
Fill with vinegar mixture to within 1/2 inch of top, but covering mixture completely.
Cap at once as manufacturer directs.
Makes 7 pints.