Dublin Core

Title

Zucchini Bread and Butter Pickles

Subject

onion

zucchini

salt

cider vinegar

sugar

turmeric

mustard seed

celery seed

Description

ZUCCHINI BREAD
AND BUTTER PICKLES

1 large onion, sliced
6 cups small zucchini, sliced
1/8-inch thick
1/4 cup salt

2 cups cider vinegar
1 cup sugar
1 teaspoon turmeric
1 teaspoon mustard
1 teaspoon celery seed

Slice onion 1/8-inch thick. Place the on-
ions and zucchini in a large bowl. Salt
thoroughly; cover and allow to soak over-
night.
Combine vinegar, sugar, turmeric, mus-
tard seed and celery seed and bring to a
rolling boil. Add zucchini and onions to
pickling solution. Bring to a boil; reduce
heat and simmer 15 minutes. Pack pickles
into hot sterilized pint jars. Fill to within
1/2-inch of top with pickling solution. Seal.
Yields 3 pints.

Back: blank

---

# Zucchini Bread and Butter Pickles

## Ingredients

- 1 large onion, sliced 1/8-inch thick
- 6 cups small zucchini, sliced 1/8-inch thick
- 1/4 cup salt
- 2 cups cider vinegar
- 1 cup sugar
- 1 tsp turmeric
- 1 tsp mustard seed
- 1 tsp celery seed

## Instructions

1. Slice onion 1/8-inch thick. Place the onions and zucchini in a large bowl.
2. Salt thoroughly; cover and allow to soak overnight.
3. Combine vinegar, sugar, turmeric, mustard seed, and celery seed and bring to a rolling boil.
4. Add zucchini and onions to pickling solution. Bring to a boil; reduce heat and simmer 15 minutes.
5. Pack pickles into hot sterilized pint jars. Fill to within 1/2-inch of top with pickling solution. Seal.
6. Yields 3 pints.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1950s

Rights

Personal/Family

Format

Printed pamphlet page

Identifier

RCA0006-20260609-0103

Coverage

Oregon, US