Ingredients
-
18
-
4
-
4
-
4
-
4
-
1 1/2
-
4
-
-
-
-
-
-
-
-
Directions
Zucchini Bread and Butter Pickles, A great way to use up the zucchini that takes over your garden
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Thinly Slice the Zucchini and Onions. |
|
2
Done
|
Mix Together the Vinegar, Sugar, Salt, Celery Seed, and Turmeric in a Large Pot; Bring to a Boil. |
|
3
Done
|
Cook For 5 Minutes, Then Add Zucchini and Onions and Return to a Boil. |
|
4
Done
|
Remove from Heat. |
|
5
Done
|
Pack Mixture Into Sterilized Pint Jars, Leaving 1/2" Headspace. |
|
6
Done
|
Adjust Caps. |
|
7
Done
|
Process in a Water Bath Canner For 10 Minutes. |
|
8
Done
|
When Cool, Check Jars For Proper Seal; Refrigerate Any That Do not Seal Promptly. |
|
9
Done
|
Store Others in a Cool, Dry Place; Pickles Taste Best After Aging Several Weeks. |
