Zucchini bread and butter pickles
Yield: 5 x half-litre (US pint) jars
x half-litre (US pint) jars
(small, sliced. About 14 to 16 small zucchini, 4 lbs)
(peeled and sliced thinly. 2 lbs. About 8 small onion)
green bell pepper
(chopped. ¾ lb. Measured after seeding and chopping. 2 medium green.)
(⅓ cup / 4 oz)
(white. 2 cups / 14 oz)
(5% acidity or higher. 3 cups / 24 oz)
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.
Zucchini bread and butter pickles. www.healthycanning.com