Instructions:
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 in Table 1 or use low-temperature pasteurization treatment. (For more information see

"Low-Temperature Pasteurization Treatment".)

Table 1. Recommended process time for Pickled Bread and Butter Zucchini in a boiling-water canner.

Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at Altitudes of 0 - 1,000 ft: 10 min.

1,001 - 6,000 ft: 15 min.

Above 6,000 ft: 20 min.

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