This dwelling house canning recipe for zucchini butter pickles is a delicious way to savor the abundance during the off - time of year .
Sweet & Spicy Zucchini Butter Pickles
If you ’re new to give notice I highly recommend you take up on thehome canning safety processesbefore using this formula . Here ’s a list of resources for you :
Print RecipeSweet & Spicy Zucchini Butter PicklesServingsIngredients2lbszucchini or summer squashescut into 1/8-inch-thick rounds (about 6 1/2 cups)1mediumwhite onion(about 8 ounces), halved and thinly sliced (about 1 cup)2heaping tbspcoarse salt2cupsice cubes3cupscider vinegar or distilled white vinegar2 1/4cupsSugar1tspwhole mustard seeds3/4tspcelery seed3/4tspwhole black peppercorns1/4tspturmeric1/4tspcrushed red-pepper flakesor 3 dried hot chilesServingsIngredients2lbszucchini or summer squashescut into 1/8-inch-thick rounds (about 6 1/2 cups)1mediumwhite onion(about 8 ounces), halved and thinly sliced (about 1 cup)2heaping tbspcoarse salt2cupsice cubes3cupscider vinegar or distilled white vinegar2 1/4cupsSugar1tspwhole mustard seeds3/4tspcelery seed3/4tspwhole black peppercorns1/4tspturmeric1/4tspcrushed red-pepper flakesor 3 dried hot chilesInstructionsTo draw out excess liquid and increase crunch, toss cucumbers and onion with salt in a large colander. Add ice, and toss again. Place over a bowl, and refrigerate, tossing occasionally, for 3 hours. Drain. Rinse well, and drain again.Bring vinegar, sugar, mustard and celery seeds, peppercorns, turmeric, and red-pepper flakes to a boil in a saucepan. Add cucumbers and onion. Return to a boil (if using squashes, add them, then remove from heat; do not return to a boil).Ladle into 3 hot sterilized pint jars, leaving about 1/2 inch below each jar’s neck. Wipe rims of jars with a clean, damp cloth; cover tightly with sterilized lids and screw tops.Using tongs or a jar clamp, transfer jars to a rack in a large canning pot or a large, deep pot filled with hot water, being sure to keep jars upright at all times. (Jars should be spaced 1 inch apart, and should not touch sides of pot.) Cover with water by 1 inch.Cover pot, and bring to a boil. Process jars in boiling water for 10 minutes.Let cool. Press down on each lid. If lid pops back, it’s not sealed; refrigerate unsealed jars immediately, and use within 1 month.Sealed jars can be stored in a cool, dark place for up to 1 year.
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