Bread and Butter Zucchini Pickles
- Yields: 5 Pints
1Fill canning pot with water and bring to a boil. Place lids in a small saucepan of water and bring to a bare simmer.
2In a large, non-reactive pot, combine vinegar and sugar. Heat until the sugar is dissolved. Add mustard seed, celery seed, red chili flakes and cloves. Bring to a boil and add vegetables. Stir to combine and cook for five minutes, until everything is fully heated through.
3Fill jars, taking care to eliminate as many air bubbles as possible and leaving 1/2 inch headspace.
4Wipe jar rims, apply lids and rings and process in a boiling water canner for 10 minutes.
5When time is up, remove jars to a towel-lined countertop and let them cool. When jars are cool enough to handle easily, remove rings and test the jar seals by holding the jar by the lid. The seal should hold fast.
6Pickles will keep for up to one year, if stored in a cool, dark place.
Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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