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Zucchini bread and butter pickles
Yield: 5 x half-litre (US pint) jars
Course
Pickles
Cuisine
American
Keyword
Zucchini
Prep Time
45
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
1
hour
hour
5
minutes
minutes
Servings
5
x half-litre (US pint) jars
Calories
35
kcal
Ingredients
2
kg
zucchini
(small, sliced. About 14 to 16 small zucchini, 4 lbs)
1
kg
onions
(peeled and sliced thinly. 2 lbs. About 8 small onion)
350
g
green bell pepper
(chopped. ¾ lb. Measured after seeding and chopping. 2 medium green.)
125
g
pickling salt
(⅓ cup / 4 oz)
ice cubes
(few handfuls)
2
tablespoons
mustard seed
1
teaspoon
turmeric
1
teaspoon
celery seed
1
teaspoon
peppercorns
400
g
sugar
(white. 2 cups / 14 oz)
750
ml
vinegar
(5% acidity or higher. 3 cups / 24 oz)
Metric
-
US Customary
Instructions
Prep the zucchini, onion and bell pepper. Put in a large bowl.
Add the salt OR 3 tablespoons of salt sub, toss gently.
Add the ice cubes, toss gently.
Let stand for 1 ½ hours, tossing gently occasionally.
Drain the vegetables well and let them sit in a sieve while you do the next step.
Combine all the remaining ingredients, from the mustard seed down to the vinegar. Bring to a boil.
Add the well-drained veg to the pickling mixture, and simmer on low for 10 minutes.
Pack hot into half-litre (1 US pint) jars.
Leave 2 cm (½ inch) headspace.
Add ¼ teaspoon Pickle Crisp ® (optional) to each jar, then top up each jar with the pickling mixture leaving 2 cm (½ inch) headspace.
Debubble, adjust headspace with pickling mixture.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process for 10 minutes; increase time as needed for your altitude.
Best after at least a month of jar time.
Nutrition
Serving:
7
g
|
Calories:
35
kcal
|
Carbohydrates:
8.1
g
|
Protein:
0.6
g
|
Fat:
0.2
g
|
Sodium:
4
mg
|
Fiber:
0.7
g
|
Sugar:
6.8
g