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Zucchini Bread and Butter Pickles for Canning Recipe

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This recipe for Zucchini Bread and Butter Pickles for Canning, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teri Hunt
Added: Sunday, August 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 lbs zucchini (about 8 C)
4 small onions cut in thin slices 1/2 C salt
4 c. sugar
1/2 tsp. celery seed
1/2 tsp. turmeric
4 tbsp. mustard seed
4 c. white vinegar

Directions:
Directions:
Put squash and onions and salt in a big pan or bowl and cover with water. Let stand for 2 hours. Drain well. Bring remaining ingredients to a boil and pour over the vegetable. Let stand for 2 more hours. Bring to a boil and put in canning jars and seal and cold pack can for 10 min.
Can be eaten after refrigeration overnight.

Number Of Servings:
Number Of Servings:
About 6 pints

 

 

 

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