Zucchini Bread & Butter Pickles - Alexander and Jane Smolarek

Al and Jane Smolarek are my grandparents and they gave this recipe to me. It is a favorite!! I was asked to share the recipe, so I decided to share it with all. I usually make 25 lbs of Zuchinni at a time.

Veggie Mix
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5 lbs Zuchinni (1" cubes)
3 lbs Onions-Sweet (Halved and then sliced thin)
3/4 Cup Kosher Salt (Don't use pickling salt)
2 Green Peppers
2 Red Peppers
2 trays of ice (when i do 25 lbs, i use a 5 lb bag of ice)

1. Combine in a large tub and let stand 3 hours.
2. Rinse thoroughly (want to rinse off salt).

Broth Solution
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5 Cups Sugar
3 Cups Vinegar
1 1/2 Teaspoons of Tumeric
2 Tablespoons Celery Seeds
2 Tablespoons Mustard Seeds
2 Cloves of Garlic Minced

1. Mix and bring to a boil.
2. Add Zuchinni mixture to broth solution.
3. Bring back to a boil and cook only 2 minutes. Remove from heat.
4. Add mixture to canning jars and wipe rim of jars. Screw on canning lids and process for 5 minutes under rolling boil water bath.

Enjoy!!

Shef D

(5 lbs of zucchini makes 9 pints)