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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 is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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