Zucchini Bread and Butter Pickles |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 3 pints | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 6 cups sliced small squash | 1 large onion | 1/4 cup pickling salt |
| 2 cups cider vinegar | 1 cup sugar | 1 teaspoon celery seeds |
| 1 teaspoon mustard seeds | 1 teaspoon turmeric | |
| 1 | Peel and slice the squash and onions 1/8 inch thick and place in a large bowl. Salt thoroughly; cover and allow to rest overnight. |
| 2 | Combine the remaining ingredients and bring to a rolling boil; reduce the heat and simmer for 15 minutes. Add vegetables and heat to boiling. Pack the pickles into clean, hot pint jars. Fill to 1/2 inch of top with pickling solution. Seal and process in a boiling-water-bath canner for 10 minutes, according to the directions. |