Name: Pickled Bread-And-Butter Zucchini
Ingredients: 16 c Fresh zucchini, sliced; 4 c Onions, thinly sliced; 1/2 c Canning or pickling salt; 4 c White vinegar (5%); 2 c Sugar; 4 tb Mustard seed; 2 tb Celery seed; 2 ts Ground turmeric; 1,001 - 6,000 ft: 15 min.; Above 6,000 ft: 20 min.

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Vegetables, Canning	8	Pints

INGREDIENTS

16	c	Fresh zucchini, sliced
4	c	Onions, thinly sliced
1/2	c	Canning or pickling salt
4	c	White vinegar (5%)
2	c	Sugar
4	tb	Mustard seed
2	tb	Celery seed
2	ts	Ground turmeric
		1,001 – 6,000 ft: 15 min.
		Above 6,000 ft: 20 min.

INSTRUCTIONS

Yield: About 8 to 9 pints
Procedure: Cover zucchini and onion slices with 1 inch of water and salt.
Let stand 2 hours and drain thoroughly. Combine vinegar, sugar, and spices.
Bring to a boil and add zucchini and onions. Simmer 5 minutes and fill jars
with mixture and pickling solution, leaving 1/2-inch headspace. Adjust lids
and process according to the recommendations in Table 1 or use
low-temperature pasteurization treatment. (For more information see
"Low-Temperature Pasteurization Treatment".)
Table 1. Recommended process time for Pickled Bread and Butter Zucchini in
a boiling-water canner.
Style of Pack: Hot.  Jar Size: Pints or Quarts. Process Time at Altitudes
of 0 - 1,000 ft: 10 min.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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