Hi friends!
Gosh, I’ve missed you! Things have been crazy for the last month or so. I’m so happy to be back posting and sharing with you! As you know, I’m a Master Food Preserver and I had the privilege of teaching a few of the sections for this years class. The MFP’s in our county also do monthly public classes for anyone interested in learning how to can and preserve. Last weekend at our public class, I did a demonstration on how to make Zucchini Bread and Butter Pickles. They’re so delicious and simple!
I started with three types of squash. Mostly because they look so pretty in the jar! You can also do them with regular zucchini. Here’s a hint: Use a mandolin if you have one. It makes slicing so much easier.
Ground turmeric gives you that lovely Bread and Butter Pickle color.
Oh my gosh! I can’t wait to make burgers so I can slather these on them!
YIELD: Approximately 5 -6 pint Jars or 10 half-pint jars.
NOTE: The process time is the same whether you are using half-pint or pint jars. It does not need to be adjusted.
Those look fabulous. I didn’t know that turmeric gave the pickles that gorgeous color. Currently I am making preserved lemons. Pickles will be next up.
Cathy, thank you! Good luck with the lemons! Let me know if you have questions about pickles. :-)