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    You are in: Home / Recipes / Bread and Butter Zucchini Pickles Recipe
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    Bread and Butter Zucchini Pickles

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 10 mins

    2 hrs 55 mins

    15 mins

    Coppercloud's Note:

    From B&G canning mag. Prep time includes 2 hour soak time.

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    Ingredients:

    Yield:

    Pints

    Units: US | Metric

    Directions:

    1. 1
      In extra large bowl combine zucchini and onions. Sprinkle with salt and gently toss. Top with 2" crushed ice and weight down mixture with heavy plate. Let stand at room temperature for 2 hours.
    2. 2
      Remove ice and drain mixture in colander.
    3. 3
      In large pot combine vinegar, sugar, mustard seeds, celery seeds, peppercorns and turmeric. Bring to a boil, stirring until sugar dissolves. Take off heat and add zucchini mixture. Return to a boil, stirring frequently, reduce heat. Simmer uncovered for 5 minutes.
    4. 4
      Ladle into hot pint sterlized jars, leaving 1/2 headspace. Wipe rims and add lids.
    5. 5
      Process in water bath for 10 minutes, start timing once water is boiling.

    Ratings & Reviews:

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    Nutritional Facts for Bread and Butter Zucchini Pickles

    Serving Size: 1 (2632 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 327.9
     
    Calories from Fat 14
    47%
    Total Fat 1.6 g
    2%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 4218.8 mg
    175%
    Total Carbohydrate 74.4 g
    24%
    Dietary Fiber 3.9 g
    15%
    Sugars 69.6 g
    278%
    Protein 4.6 g
    9%

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