Zucchini is sneaky. You can go out one day and it’s 2 inches long. Two days later you can play baseball with it.
After picking 7-8 from the garden this morning I thought I would try my hand at making bread and butter zucchini. I washed the zucchini and cut it up into small cubes. (Do not peel)
I had sampled some at the local farmer’s market, and surprisingly I liked it. I’m not a fan of bread and butter pickles, but these bread and butter zucchini were delicious.
Bread and butter zucchini are easy to make using a mix. Mrs. Wages is the most popular and all you need to add is distilled white vinegar and sugar.
I added the mix to the vinegar and sugar according to directions and placed them in a STAINLESS STEEL soup pot. You can’t use aluminum because it is reactive.
I had already prepared the canning jars by washing them in the dishwasher, and made sure they were still hot when I was ready to add the zucchini and pour the hot mixture over them. This will prevent the jars from cracking or breaking.
I placed the lids in hot water and waited for the mix, sugar and vinegar to come just to boil, stirring constantly.
The cut up zucchini was then placed in the jars, and the hot mix into the jars over it. Air was removed as instructed. The caps were placed on the jars, the rims tightened slightly, and processed in a hot water bath for 10 minutes. I placed them on the counter for 24 hours, then into the refrigerator to chill. Once the jar is opened, it has to be placed in the refrigerator.
Summer lunch! Turkey and cheese sandwich with mayonnaise and fresh tomato. A side of bread and butter zucchini completes the meal.