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Bread and Butter Pickles




Source of Recipe


Unknown


List of Ingredients




No Sugar Bread and Butter Pickles


2 pounds yellow summer squash
2 pounds green zucchini
3 cups sliced onions
2-1/2 cups Splenda
1 teaspoon fine sea salt
2 tablespoons yellow mustard seeds
1 teaspoon turmeric
1 teaspoon ground ginger
1-1/2 teaspoons tarragon
3 cups cold water
1-1/2 cups white vinegar
1-1/2 cups white balsamic vinegar

Recipe





Wash squash and zucchini. Cut off both ends and slice thinly.

Peel and slice onions thinly. Set aside. In a large stockpot, combine remaining ingredients and bring to a boil. Add the onions, squash and zucchini and boil on medium heat for about 10 minutes until veggies are softened. Using a slotted spoon, ladle veggies into sterilized wide-mouth pint jars.

Cover with cooking brine, leaving 1/4-inch headspace. Remove air bubbles. Wipe rims. Cap and seal. Process in a water bath canner for 10 minutes.

Yields 8-9 pints.