Bread and Butter Zucchini Pickles

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  • Serving Size: 1/4 cup
  • Makes: 5 pints
  • Prep: 55 mins
  • Stand: 2 hrs
  • Cook: 5 mins

Bread and Butter Zucchini Pickles

Directions

  1. Wash zucchini. Slice off the stem and blossom ends. Cut zucchini crosswise into 1/4-inch-thick slices. Measure 12 cups zucchini slices.
  2. In an extra-large nonmetal bowl, combine the 12 cups zucchini and the 1 cup onion slices. Sprinkle with salt; toss gently to coat. Top with 2 inches of crushed ice. Weight down mixture with a heavy plate. Allow to stand at room temperature for 2 hours.
  3. Remove any remaining ice from zucchini mixture; transfer zucchini mixture to a colander set in a clean sink and drain.
  4. In a 5- to 6-quart stainless-steel, enamel, or nonstick heavy pot, combine vinegar, sugar, mustard seeds, celery seeds, peppercorns, and turmeric. Bring to boiling, stirring until sugar dissolves. Add zucchini mixture. Return to boiling, stirring frequently; reduce heat. Simmer, uncovered, for 5 minutes.
  5. Ladle hot mixture into hot, sterilized pint jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids.
  6. Process in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
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Nutrition Facts (Bread and Butter Zucchini Pickles)

  • Per serving:
  • 41 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 439 mg sodium,
  • 9 g carb.,
  • 1 g fiber,
  • 8 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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