Bread & Butter Zucchini Pickles

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May tomatoes may not be doing so great this year but my zucchini and yellow summer squash are forcing me to work hard to keep up with them! LOL!! I had another bowl full of squash staring at me so I took the smaller sized ones and made bread & butter pickles and the larger ones I cut them into chunks and filled 2 more gallon size bags for the freezer (to use in veggie broth). As of now, until I pick more, I am on top of my zucchini game! :)

Here is the recipe (oh and there was a few left that did not fill a jar so we all taste tested those.. tastes like regular bread & butter pickles.. )

Bread & Butter Zucchini Pickles

16 cups sliced zucchini (I used both zucchini and yellow squash)
4 cups thinly sliced onions
½ cup non iodized salt (I used sea salt)
6 cups white vinegar
3 cups sugar
6T mustard seed
3T celery seed
3t turmeric


Put zucchini and onions and salt in a large pan. Cover with water and let sit for 2 hours. Drain thoroughly and rinse. Combine vinegar, sugar and spices. Bring to a boil and add zucchini/onions and simmer for 5 minutes. Fill pint jars and process in a boiling water bath for 15 minutes. Approx. 7 pints.



 

Comments

  1. CharlotteSeptember 4, 2011 at 6:28 AM

    Good grief! You have been busy! I never did get the 'homemaker' gene like you have:-) I admire women like you. My mother is one but not me :-(

    ReplyDelete
  2. MonicaSeptember 6, 2011 at 7:50 AM

    Bread and butter pickles always smell so good but I just don't like them...I wish I did. My family can't get enough of 'em. LOL!

    ReplyDelete

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