*  Exported from  MasterCook  *

                    PICKLED BREAD-AND-BUTTER ZUCCHINI

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16       c            Fresh zucchini, sliced
   4       c            Onions, thinly sliced
     1/2   c            Canning or pickling salt
   4       c            White vinegar (5%)
   2       c            Sugar
   4       tb           Mustard seed
   2       tb           Celery seed
   2       ts           Ground turmeric

  Yield: About 8 to 9 pints
  
  Procedure: 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 according to the recommendations in Table 1 or
  use low-temperature pasteurization treatment. (For
  more information see "Low-Temperature Pasteurization
  Treatment".)
  
  Table 1. Recommended process time for Pickled Bread
  and Butter Zucchini in a boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Pints or Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 10 min.
                         1,001 - 6,000 ft: 15 min.
                           Above 6,000 ft: 20 min.
  
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias

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