Ingredients for Zucchini Bread And Butter Pickles
- 4 pounds zucchini, thinly sliced
- Onions
- Vinegar
- Sugar
- Pickling Salt
- Celery Seeds
- Turmeric
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How to Make Zucchini Bread And Butter Pickles
- Wash and thinly slice the zucchini. Place in a large bowl and sprinkle with canning salt. Toss gently to coat.
- Let the zucchini sit for at least 30 minutes to allow excess moisture to draw out. Drain well.
- In a large saucepan, combine both vinegars, granulated sugar, brown sugar, celery seed, turmeric, mustard seed, cloves, cinnamon, and cayenne pepper (if using). Bring to a boil over medium-high heat, stirring until the sugar is dissolved.
- Add the drained zucchini slices to the boiling mixture. Reduce heat to medium-low and simmer for 20-25 minutes, or until the zucchini is tender-crisp.
- Pack the zucchini slices into sterilized jars, leaving 1/2 inch headspace.
- Boil water in a large pot. Carefully lower the jars into the boiling water, ensuring they are fully submerged. Process in a boiling water bath for 10 minutes (adjust processing time based on your altitude).
- Remove the jars from the boiling water and allow to cool completely. Check for seals. Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
435g
Fat
1g
Carbs
38g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Appetizers Canning Condiments Etc Vegetables American Finger Food Heirloom Historical Holiday Event Picnic Summer Vegetarian Dietary Gifts Gluten Free Seasonal Comfort Food Inexpensive Free Of Something Squash Taste Mood To Go Number Of Servings Presentation Technique
