| 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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