Zucchini Bread and Butter Pickles

READY IN: 40mins
YIELD: 8 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Thinly slice the zucchini and onions.
  • Mix together the vinegar, sugar, salt, celery seed, and turmeric in a large pot; bring to a boil.
  • Cook for 5 minutes, then add zucchini and onions and return to a boil.
  • Remove from heat.
  • Pack mixture into sterilized pint jars, leaving 1/2" headspace.
  • Adjust caps.
  • Process in a water bath canner for 10 minutes.
  • When cool, check jars for proper seal; refrigerate any that do not seal promptly.
  • Store others in a cool, dry place; pickles taste best after aging several weeks.
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