Notice: Forums will be shutdown by June 2019

To focus on better serving our members, we've decided to shut down the POF forums.

While regular posting is now disabled, you can continue to view all threads until the end of June 2019. Event Hosts can still create and promote events while we work on a new and improved event creation service for you.

Thank you!

Plentyoffish dating forums are a place to meet singles and get dating advice or share dating experiences etc. Hopefully you will all have fun meeting singles and try out this online dating thing... Remember that we are the largest free online dating service, so you will never have to pay a dime to meet your soulmate.
     
Show ALL Forums  > Recipes and Cooking  > zuccini pickles      Home login  
 AUTHOR
 Classic Chassis
Joined: 8/18/2005
Msg: 4
view profile
History
zuccini picklesPage 1 of 1    
Here are a couple of recipes - the 2nd can be processed with the low-temp pasteurization method resulting in a crunchier, crisper pickle.

Zucchini Bread & Butter Pickles
2 lbs. zucchini, thinly sliced, about 7 cups
2 medium onions, halved and sliced, about 2 cups
1/4 cup salt
2 cups white vinegar
1-2 cups sugar
1 tsp. celery seed
1 tsp. turmeric
2 tsp. mustard seed

Place zucchini and onions in a large non-reactive pot; add salt and enough water to cover; let stand 2 hours; drain well. In a 2-quart saucepan, bring remaining ingredients to a boil; pour over the squash and onions; let stand for 2 hours. Bring mixture to a boil for 5 minutes; pack in hot sterilized jars and seal; process according to jar manufacturer's directions or follow chart below.

Water bath – pints or quarts
0 - 1000’ – 10 minutes
1001 – 6000’ – 15 minutes
6000’ and up – 20 minutes

Zucchini Bread & Butter Pickles – low pasteurization method
16 cups fresh zucchini, sliced
4 cups onions, thinly sliced
1/2 cup pickling salt
4 cups white vinegar (5% acidity)
2 cups sugar
4 tbsp. mustard seed
2 tbsp. celery seed
2 tsp. ground turmeric

Cover zucchini and onion slices with 1 inch of water and salt. Let it stand 2 hours; drain and discard the liquid. In saucepan, combine vinegar, sugar, mustard seed, celery seed and turmeric; bring to a boil; add zucchini and onions; simmer 5 minutes. Fill the jars with zucchini/onion mixture and pickling solution, leaving 1/2” headspace; adjust lids and rings snugly. Process in water bath according to chart shown below OR use the low-temperature low pasteurization method for a crispier, crunchier pickle.

Water bath – pints or quarts
0 - 1000’ – 10 minutes
1001 – 6000’ – 15 minutes
6000’ and up – 20 minutes

Low-temperature pasteurization treatment
This treatment results in a better product texture but must be carefully managed to avoid possible spoilage. Place jars in a canner filled half-way with warm water (120-140°F). Then, add hot water to a level 1” above jars. Heat the water enough to maintain 180-185°F water temperature for 30 minutes. Check with a candy or jelly thermometer to be certain that the water temperature is at least 180°F during the entire 30 minutes.
 Classic Chassis
Joined: 8/18/2005
Msg: 10
view profile
History
Show ALL Forums  > Recipes and Cooking  > zuccini pickles