Michigan State University Extension
Preserving Food Safely - 01600871
08/03/99

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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