A delightful twist on classic bread and butter pickles, featuring zucchini for a unique texture and flavor.
Thinly slice the zucchini and onions.
Use a mandoline slicer for even slices and quicker preparation.
Combine the vinegar, sugar, salt, celery seed, and turmeric in a large pot and bring to a boil.
Stir the mixture constantly to ensure the sugar dissolves completely.
Add the sliced zucchini and onions to the boiling brine and return to a boil.
Ensure all the vegetables are submerged in the brine for even flavoring.
Remove the pot from heat and pack the mixture into sterilized jars, leaving 1/2 inch headspace.
Use a funnel to make filling the jars easier and less messy.
Seal the jars with lids and process them in a water bath canner for 10 minutes.
Ensure the jars are fully submerged in water during processing.
Allow the jars to cool and check for proper seals. Store in a cool, dry place.
Label the jars with the date to keep track of their shelf life.
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