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bread and butter pickles on a plate

Recipe

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Ingredients
 

  • 4-5 medium zucchini (about 6 cups slices)
  • 1 small onion
  • 1 medium green bell pepper
  • 1 ½ tablespoon salt
  • 1-2 cup ice cubes
  • ⅔ cups sugar
  • 1 tablespoon mustard seed
  • 1 teaspoon dry mustard
  • ¼ heaped teaspoon tumeric
  • ¼ heaped teaspoon celery seed
  • ¼ heaped teaspoon peppercorns
  • 1 cup distilled white vinegar

Instructions
 

  • Prepare vegetables:
    Slice zucchini into thin slices.
    Slice onion into strips lengthwise (not rings) cut in half lengthwise then into long strips
    Seed and dice the bell pepper.
  • Combine vegetables in a large bowl. Sprinkle salt over the top and stir in.
  • Add 1-2 cups ice cubes to the top of the vegetables. Let stand 1 ½ hours.
  • Drain and rinse the vegetables a few times.
  • In a large saucepan, combine remaining ingredients. Bring to a boil.
  • Add vegetables, return to a boil. Reduce heat and simmer for 10 minutes.
  • Remove vegetables with a slotted spoon and pack into sterilized jars leaving ¼ inch headspace. Ladle hot liquid over the vegetables. Remove air bubbles.
  • Adjust 2 piece cap and process 10 minutes in a boiling water canner.

Notes

makes about four 1 cup jars.
adapted from Ball Blue Book Guide to Preserving
Visit the Ball website for more information on canning.