Michigan State University Extension
Preserving Food Safely - 01600871
10/13/97

### PICKLED BREAD-AND-BUTTER ZUCCHINI

    16
    cups fresh zucchini, sliced

    4
    cups onions, thinly sliced

    l/2
    cup canning or pickling salt

    4
    cups white vinegar (5% acidity)

    2
    cups sugar

    4
    tbsp. mustard seed

    2
    tbsp. celery seed

    2
    tsp. ground turmeric

        YIELD:  About 8 to 9 pints

        PROCEDURE: Cover zucchini and onion slices with l  inch

    of
    water and salt.  Let stand 2 hours and drain  thoroughly.

    Combine
    vinegar, sugar  and spices.  Bring to a boil and add

    zucchini
    and onions.   Simmer  5  minutes  and fill hot jars

    with
     mixture  and  pickling  solution,   leaving   l/2-inch

    headspace.
     Adjust lids and process  or  use low-temperature

    pasteurization
    treatment (see directions below).

          RECOMMENDED PROCESS TIMES FOR PICKLED BREAD

        AND BUTTER ZUCCHINI IN A BOILING-WATER CANNER

                         Process Times at Altitudes of

    Style

    of
           Jar      0-             1001-        6001-

    Pack
         Size     1000 ft.       6000 ft.     8000 ft.

    Hot
          Pints    10 min.        15 min.      20 min.

    Hot
         Quarts    10             15           20

    Low-Temperature
    Pasteurization Treatment For Processing

    CAUTION:
     USE ONLY WHEN RECIPE INDICATES

        The following treatment results  in  a  better  product

    texture
    but  must  be carefully  managed  to avoid  possible

    spoilage.
      Place  jars  in  a  canner  filled half way with

    warm
     (120 degrees to  140 degrees Fahrenheit) water.  Then,

    add
    hot water to a level 1 inch above jars.  Heat the  water

    enough
    to  maintain  180  degrees to  185 degrees Fahrenheit

    water
    temperature  for 30 minutes.  Check  with a  candy  or

    jelly
     thermometer  to be certain that the water temperature

    is
     at  least  180  degrees  Fahrenheit during the entire 30

    minutes.
      Temperatures  higher  than 185 degrees Fahrenheit

    may
    cause unnecessary softening of pickles.

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