Bread Butter Zucchini Pickles Recipes

Steps:

• 1. Slice zucchini, onions, peppers, and garlic.
• 2. Add salt and ice.
• 3. Mix thoroughly and let stand 4 hours.
• 4. Drain off water and ice then rinse thoroughly, several times.
• 5. Combine remaining ingredients and pour over vegetables.
• 6. Heat just to a boil.
• 7. Seal in hot sterilized jars.
• 8. Process 7 to 10 minutes in hot water bath.

Steps:

• Thinly slice the zucchini and onions.
• Mix together the vinegar, sugar, salt, celery seed, and turmeric in a large pot; bring to a boil.
• Cook for 5 minutes, then add zucchini and onions and return to a boil.
• Remove from heat.
• Pack mixture into sterilized pint jars, leaving 1/2" headspace.
• Adjust caps.
• Process in a water bath canner for 10 minutes.
• When cool, check jars for proper seal; refrigerate any that do not seal promptly.
• Store others in a cool, dry place; pickles taste best after aging several weeks.

Steps:

• Place zucchini and onions into a large bowl, cover with water, and stir in salt until dissolved. Let the vegetables soak in the salted water for at least 2 hours; drain and transfer to a large heatproof bowl.
• Bring sugar, vinegar, celery seed, turmeric, mustard, and mustard seeds to a boil in a saucepan; pour the mixture over the zucchini and onions. Let the mixture stand for at least 2 more hours. Return zucchini, onions, and pickling liquid with spices to a large pot and bring to a boil. Boil for 3 minutes.
• While vegetables are soaking in pickling liquid, sterilize jars and lids in boiling water for at least 5 minutes. Pack the zucchini and onion into the hot, sterilized jars, filling the jars to within 1/4 inch of the top with pickling liquid. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 24 hours before opening.