Best Zucchini Bread And Butter Pickles Recipes

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ZUCCHINI BREAD AND BUTTER PICKLES



Zucchini Bread and Butter Pickles image

Make and share this Zucchini Bread and Butter Pickles recipe from Food.com.

Provided by PalatablePastime

Categories     Vegetable

Time 40m

Yield 8 pints

Number Of Ingredients 7

18 small zucchini
4 medium onions
4 cups vinegar
4 cups sugar
4 teaspoons pickling salt
1 1/2 tablespoons celery seeds
4 teaspoons turmeric

Steps:

  • Thinly slice the zucchini and onions.
  • Mix together the vinegar, sugar, salt, celery seed, and turmeric in a large pot; bring to a boil.
  • Cook for 5 minutes, then add zucchini and onions and return to a boil.
  • Remove from heat.
  • Pack mixture into sterilized pint jars, leaving 1/2" headspace.
  • Adjust caps.
  • Process in a water bath canner for 10 minutes.
  • When cool, check jars for proper seal; refrigerate any that do not seal promptly.
  • Store others in a cool, dry place; pickles taste best after aging several weeks.

Nutrition Facts : Calories 484.2, Fat 1.3, SaturatedFat 0.3, Sodium 1191.9, Carbohydrate 114.6, Fiber 4, Sugar 108.9, Protein 4.1

ZUCCHINI BREAD AND BUTTER PICKLES



Zucchini Bread and Butter Pickles image

Make and share this Zucchini Bread and Butter Pickles recipe from Food.com.

Provided by Jen in Victoria

Categories     Vegetable

Time 1h15m

Yield 8 cups, 10 serving(s)

Number Of Ingredients 8

8 cups zucchini, sliced thinly
1 large onion, thinly sliced (optional)
3 tablespoons salt
3 cups white vinegar
1 1/2 cups sugar
2 tablespoons celery seeds
4 tablespoons mustard seeds
1 tablespoon turmeric

Steps:

  • Place a large colander or sieve over a large bowl. Place the zucchini and onion slices in the colander, sprinkle with salt and toss with your hands. Let sit for 30 minutes to allow the salt to extract excess moisture. Rinse the zucchini and onion under cold running water. Spread out on a clean dishtowel and pat dry.
  • Prepare your jars for canning: wash jars well in dish soap, rinse and place right side up in a large pot in water to completely cover by 1"-2". Bring water to a boil. Reduce heat to a low and simmer, covered, at least 10 minutes. Leave the jars in simmering water until you are ready to fill them.
  • Prepare lids: wash and rinse the flat lids and the round screw-on bands. Set bands aside; place the lids in a small pan and cover with boiling water. Simmer for 5 minutes; let lids rest in the hot water until ready to use.
  • Place a large, heavy pot on the stove top. Put in the vinegar, sugar, celery seed, mustard seed and turmeric. Turn heat to medium high and stir while bringing to a boil. The sugar will be completely dissolved.
  • Add the zucchini and onions. Stir gently and cook for 10 minutes. The zucchini and onions will become limp.
  • Remove the jars from the hot water using tongs. Do not pour out the hot water from the pot; this water will be used for the hot-water bath. Ladle the hot pickles into the hot jars, leaving 1/2" space at the top. Take the clean lids from their sterilizing water and place lids on the jars, rubber side down. Screw the bands on the lids until hand-tight. Using tongs, lower the filled, sealed jars into the hot water. Bring to a boil and process in the boiling water bath for 10 minutes.
  • Remove the jars and let them cool on the countertop. As they cool you will hear a pop from each jar. When cool the center of the lids will be rigid and not flex when you push down on them.

ZUCCHINI BREAD AND BUTTER PICKLES



Zucchini Bread and Butter Pickles image

I found this on Taste and have made it a couple of times in an effort to use some of the tons of zucchini we have available right now. It's a great recipe! The three hours salting of the zucchini isn't included in the prep time.

Provided by JustJanS

Categories     Vegetable

Time 33m

Yield 8 250ml jar

Number Of Ingredients 9

1 1/4 kg zucchini
3 onions, red
1/4 cup salt
1 tablespoon coriander seed, toasted, crushed
1 tablespoon yellow mustard seeds
1/2 teaspoon ground turmeric
1 teaspoon celery seed
3 cups apple cider vinegar
385 g light brown sugar

Steps:

  • Slice zucchini diagonally into 5mm-thick slices (if you have a mandolin with a waffle-cutter attachment, you can use this to slice). Cut onions in half and, using a knife, thinly slice. Place vegetables in a bowl. Add salt and toss well to combine. Cover and refrigerate for 3 hours.
  • Drain vegetables. Rinse very well under running water, then drain. Pat dry with paper towels then transfer to a clean stainless steel or heatproof glass bowl.
  • Place remaining ingredients in a stainless steel saucepan over medium heat. Cook, stirring, until sugar dissolves. Bring to the boil and simmer for 3 minutes. Immediately pour mixture over vegetables.
  • Divide among sterilised jars and seal while hot. Cool to room temperature then store in the fridge for 2 days before eating, or for up to 2 months.

Nutrition Facts : Calories 254.3, Fat 1, SaturatedFat 0.2, Sodium 3569.7, Carbohydrate 58.1, Fiber 2.7, Sugar 53.3, Protein 2.7

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