Zucchini Bread and Butter Pickle Chips

A great way to use summer zucchini!



Place zucchini and onion slices in a large bowl. Add salt and then cover with 1 inch of water. Let stand 2 hours at room temperature and then drain thoroughly.

While the vegetables are soaking, prepare water bath canner and jars.

When you're vegetables are ready, start the brine.

In a stockpot, combine vinegar, sugar, mustard seed, celery seed and ground tumeric.

Bring to a boil and add drained zucchini and onions. Stir occasionally to ensure the sugar is dissolved completely.

Simmer mixture for 5 minutes.

Fill hot quart jars with vegetable mixture and pickling solution, leaving 1/2-inch headspace. Adjust lids and process according to the recommended time depending on your elevation:

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

Process Time at Altitudes of:

0 - 1,000 ft: 10 minutes

1,001 - 6,000 ft: 15 minutes

Above 6,000 ft: 20 minutes