Pickled Bread-and-butter Zucchini
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Canning, Vegetables | 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 | T | Mustard seed |
| 2 | T | Celery seed |
| 2 | t | Ground turmeric |
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. 1,001 - 6,000 ft: 15 min. Above 6,000 ft: 20 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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Nutrition (calculated from recipe ingredients)
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Calories: 309
Calories From Fat: 20
Total Fat: 2.5g
Cholesterol: 0mg
Sodium: 28mg
Potassium: 945mg
Carbohydrates: 74.2g
Fiber: 4.5g
Sugar: 59.7g
Protein: 5g