Zucchini Bread and Butter Pickles. Small batch sweet and spicy pickles made with zucchini, mustard and celery seeds.
Ingredients
4-5mediumzucchiniabout 6 cups slices
1smallSmall onion
1mediumgreen bell pepper
1 ½tablespoonsalt
1-2cupice cubes
⅔cupssugar
1tablespoonmustard seed
1teaspoondry mustard
¼heaped teaspoon tumeric
¼heaped teaspooncelery seed
¼heaped teaspoonpeppercorns
1cupwhite 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.
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.