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CANNING RECIPE: Pickled Bread & Butter Zucchini
Posted by Karen from our former discussion board

16-cups fresh zucchini, sliced
4-cups onions, thinly sliced
½-cup canning or pickling salt
4-cups white vinegar (5%)
2-cups sugar
4-tbsp mustard seed
2-tbsp celery seed
2-tsp ground turmeric

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 1/2-inch headspace
Adjust lids and process 

Process Time at Altitudes of
0 - 1,000 ft: 10 minutes
1,001 - 6,000 ft: 15 minutes 
Above 6,000 ft: 20 minutes

Yield: About 8 to 9 pints

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