Michigan State University Extension
Preserving Food Safely - 01600871
10/13/97

PICKLED BREAD-AND-BUTTER ZUCCHINI

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

     YIELD:  About 8 to 9 pints                             

     PROCEDURE: Cover zucchini and onion slices with l  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 hot jars
with  mixture  and  pickling  solution,   leaving   l/2-inch
headspace.  Adjust lids and process  or  use low-temperature
pasteurization treatment (see directions below).            

       RECOMMENDED PROCESS TIMES FOR PICKLED BREAD          
     AND BUTTER ZUCCHINI IN A BOILING-WATER CANNER          

                      Process Times at Altitudes of         

Style                                                       
of        Jar      0-             1001-        6001-        
Pack      Size     1000 ft.       6000 ft.     8000 ft.     

Hot       Pints    10 min.        15 min.      20 min.      
Hot      Quarts    10             15           20           

Low-Temperature Pasteurization Treatment For Processing     

CAUTION:  USE ONLY WHEN RECIPE INDICATES                    

     The following treatment results  in  a  better  product
texture but  must  be carefully  managed  to avoid  possible
spoilage.   Place  jars  in  a  canner  filled half way with
warm  (120 degrees to  140 degrees Fahrenheit) water.  Then,
add hot water to a level 1 inch above jars.  Heat the  water
enough to  maintain  180  degrees to  185 degrees Fahrenheit
water temperature  for 30 minutes.  Check  with a  candy  or
jelly  thermometer  to be certain that the water temperature
is  at  least  180  degrees  Fahrenheit during the entire 30
minutes.   Temperatures  higher  than 185 degrees Fahrenheit
may cause unnecessary softening of pickles.                 

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