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Pickled Bread-n-Butter Zucchini
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Ingredients: 16 cups fresh zucchini, sliced
4 cups onion, thinly sliced
1 cup salt
1 gallon water
4 cups white vinegar
2 cups sugar
4 Tbs. mustard seed
2 Tbs. celery seed
2 Tbs. ground turmeric Preparation: Cover zucchini and onion slices with 1 inch of water and salt. Let stand 2 hours, then drain thoroughly. Set aside. Combine vinegar, sugar and spices in a saucepan. Bring to a boil. Add zucchini and onions. Simmer for 5 minutes. Fill jars with mixture leaving 1/2 inch head space. Fill jars to 1/2 inch from top with hot pickling solution. Remove air bubbles by going around the inside edges of the jar with a plastic knife. Wipe jar rims clean. Adjust lids. Process pints or quarts for 10 minutes in a boiling-water bath. Let them cool for 12 to 24 hours. Servings: 8 pint size jars We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Hearty Southern Cooking: Savory Southern Favorites
Model: 0312194617
Author: Mark F. Sohn
(1998)
St. Martin's Press
New York, NY 10010
Phone: 212-982-3900
Fax: 212-777-6359
Email: inquiries@stmartins.com
South The Beautiful Cookbook: Authentic Recipes from the American South
Model: 0002251965
Author: Mara Reid Rogers, Jim Auchmutey and Susan Puckett
HarperCollins San Francisco
San Francisco, CA 94111-3653
Phone: 415-477-4400
Fax: 415-477-4444
Email: hcsanfrancisco@harpercollins.com
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