Pickled Bread-And-Butter Zucchini
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | cups |
zucchini
sliced |
|
| 4 | cups |
onions
thinly sliced |
|
| ½ | cup |
pickling salt
|
*
|
| 4 | cups |
vinegar
|
|
| 2 | cups |
sugar
|
|
| 4 | tablespoons |
mustard seeds
|
|
| 2 | tablespoons |
celery seeds
|
|
| 2 | teaspoons |
turmeric
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.8 | l |
zucchini
sliced |
|
| 946 | ml |
onions
thinly sliced |
|
| 118 | ml |
pickling salt
|
*
|
| 946 | ml |
vinegar
|
|
| 473 | ml |
sugar
|
|
| 6E+1 | ml |
mustard seeds
|
|
| 3E+1 | ml |
celery seeds
|
|
| 1E+1 | ml |
turmeric
ground |
|
Directions
Cover zucchini and onion slices with 1 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 jars with mixture and pickling solution, leaving ½-inch headspace.
Adjust lids and process according to the recommendations
