Pickled Bread-And-Butter Zucchini

16 cups fresh zucchini, sliced

4 cups onions, thinly sliced

1/2 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

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 below:

Recommended process time for Pickled Bread and Butter Zucchini in a boiling-water canner.
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 6,000 ft	Above 6,000 ft
Hot	Pints or Quarts	10 min	15	20

Low-Temperature Pasteurization Treatment

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 (120º to 140º F) water. Then, add hot water to a level 1 inch above jars. Heat the water enough to maintain 180º to 185º F water temperature for 30 minutes. Check with a candy or jelly thermometer to be certain that the water temperature is at least 180ºF during the entire 30 minutes. Temperatures higher than 185ºF may cause unnecessary softening of pickles. Caution: Use only when recipe indicates.

Adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2006.