Ingredients
16 cup fresh zucchini, sliced
4 cup onions, thinly sliced
1/2 cup canning or pickling salt
4 cup white vinegar (5%)
2 cup sugar
4 tbsp mustard seed
2 tbsp celery seed
2 tsp ground turmeric
Directions
Yield: About 8 to 9 pints
Procedure: Cover zucchini and onion slices with 1 inch of water and
salt. Let stand 2 hours and drain thoroughly. Combine vinegar, sugar,
and spices. Bring to a boil and add zucchini and onions. Simmer 5
minutes and fill jars with mixture and pickling solution, leaving
1/2-inch headspace. Adjust lids and process according to the
recommendations in Table 1 or use low-temperature pasteurization
treatment. (For more information see "Low-Temperature Pasteurization
Treatment".)
Table 1. Recommended process time for Pickled Bread and Butter
Zucchini in a boiling-water canner.
Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at
Altitudes of 0 - 1,000 ft: 10 min.
1,001 - 6,000 ft: 15 min.
Above 6,000 ft: 20 min.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Servings: 8 pints
Pickled Bread-And-Butter Zucchini Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Vegetable; Zucchini
The History of Recipes
We are able to follow the history of `recipes` way back into antiquity, in fact as far back as pharonic Egypt, and maybe even further. However, mostly, these early cookbooks were just basic pictorial instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes cooked by the Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the early Romans were skilled in the use of many aromatic flavours, including a few that will be familiar to modern cooks for example thyme, mint and parsley. During the following few hundred years, the rich and powerful families of Wesstern Europe strove to offer the most extravagent meals, and consequentially chefs and their recipes were highly sought after. Even so, it wasn`t until the 1800s that fine cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collecting, trying out, and publishing recipes of the day. By the advent of the 20th century, cookery books were greatly in demand as a result of better eduction, increased leisure time and being a little richer. |
We hope you enjoy this Pickled Bread And Butter Zucchini recipe.
