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Jane's Zucchini Bread-And-Butter Pickles

The Editors
Yield
Makes about 3 pints
Category
Pickles and Preserves
Course
Other
Preparation Method
Boil
Sources
Old Farmer's Almanac
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Even pickle devotees will be fooled into thinking you’ve used cucumbers.

Ingredients
1 quart unpeeled, thinly sliced, small fresh zucchini
2 small to medium onions, thinly sliced
2 cloves garlic, sliced
1/4 cup pickling salt
1-1/4 cups cider vinegar
1-1/4 cups sugar
1 teaspoon celery seed
2 teaspoons mustard seed
1/2 teaspoon tumeric
Instructions

Sprinkle the zucchini, onions, and garlic with salt, and cover with cold water. Let stand 2 hours. Drain, rinse in fresh cold water, and drain again. Combine the remaining ingredients in a large pot and boil 5 minutes. Add the vegetables, remove the pot from heat, and let stand 3 hours. Return the pot to a boil and simmer 5 minutes. Pack pickles into sterilized jars and process 10 minutes in boiling water.

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The Old Farmer's Almanac Editors

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Comments

Ali (not verified)

6 years 2 months ago

Does this recipe call for Pickling Salt or Iodized Salt?

Hi, Ali. We do recommend pickling salt and apologize for any confusion.

LALAINE (not verified)

8 years 9 months ago

What does it mean to process the jars 10 minutes in boiling water?

This is the method of completely submerging the sealed jars in a large pot of boiling water and boiling the jars for a specified period of time.

Johnny Whomper (not verified)

12 years 3 months ago

What's the point of covering the vegs with salt for 2 hours?

The salt water will draw out some of extra moisture from the veggies which would otherwise dilute the pickles.