Jane’s Zucchini Bread-And-Butter Pickles
Even pickle devotees will be fooled into thinking you’ve used cucumbers.
Yield: Makes about 3 pints
- 1 quart unpeeled, thinly sliced, small fresh zucchini
- 2 small to medium onions, thinly sliced
- 2 cloves garlic, sliced
- 1/4 cup salt
- 1-1/4 cups cider vinegar
- 1-1/4 cups sugar
- 1 teaspoon celery seed
- 2 teaspoons mustard seed
- 1/2 teaspoon tumeric
Sprinkle the zucchini, onions, and garlic with salt, and cover with cold water. Let stand 2 hours. Drain, rinse in fresh cold water, and drain again. Combine the remaining ingredients in a large pot and boil 5 minutes. Add the vegetables, remove the pot from heat, and let stand 3 hours. Return the pot to a boil and simmer 5 minutes. Pack pickles into sterilized jars and process 10 minutes in boiling water.