Zucchini Bread and Butter Pickles
Zucchini Bread and Butter Pickles. Small batch sweet and spicy pickles made with zucchini, mustard and celery seeds.
Ingredients
- 4-5 medium zucchini about 6 cups slices
- 1 small 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 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.
- 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.