Cucumber N Zucchini Bread N Butter Pickles

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 lbs pickling cucumbers, and zucchini. fresh picked
• 1 medium onion, quartered, sliced about 1/4-inch thickness
• 1/3 cup kosher salt
• 1 teaspoon nigella seeds (optional)
• 1 teaspoon yellow mustard seeds
• 1 teaspoon black mustard seeds
• 1/2 teaspoon dill seed
• 3 garlic cloves
• 3 grape leaves (optional) or 3 raspberry leaves (optional)
• 3 cups cider vinegar
• 1 cup water
• 2 1/2 cups organic sugar
• 2 teaspoons ground turmeric

Recipe

• 1 wash cucumbers and zucchini and cut off the ends. slice crosswise into 1/8-inch slices. toss in a large bowl with the salt and onion slices; cover with about 4 to 6 cups of ice cubes. cover and let stand for 4 hours or refrigerate overnight.
• 2 prepare the boiling water bath. add water to a large canner with rack and heat to about 180°. the water should be high enough to be at least 1 inch above the filled jars.
• 3 wash jars thoroughly and heat water in a small saucepan; put the lids in the saucepan and bring almost to the boil; lower heat to very low to keep the lids hot.
• 4 drain the cuke/zuke mixture in a large colander and rinse with cold water.
• 5 mix nigella seeds, mustard seeds,, dill seeds and distribute among the jars.
• 6 place garlic, one leaf per jar if using (for crispness).
• 7 in a large pot (nonreactive) over medium heat, combine the remaining ingredients and bring to a boil. add the drained cucumber mixture and bring to a boil. with a slotted spoon, loosely pack the vegetables in prepared jars. ladle the hot liquid into jars.
• 8 with a clean damp cloth wipe the rims of the jars then cover with 2-piece jar lids. adjust the screw on rings firmly but do not over-tighten.
• 9 place filled in the prepared boiling water bath, adding more hot water as needed to bring the water up to about 1 inch above the jars. bring the water to a boil. cover and continue boiling for 10 minutes.
• 10 lift the jars out of the water and place on a rack to cool for 12-24 hours. remove rings and label. give it a week for flavors to meld.
• 11 .