Zucchini Bread and Butter Pickles

We have been canning like crazy this past week!  We've made Garlic Dill, my great-grandmother's 7 day sweet pickles, and these zucchini bread and butter pickles.  I though I'd share this recipe with y'all since this is a little bit of a different way of making pickles - I had never heard of making them from zucchini before last year!  But these taste so great, so here we go! :)

This recipe makes about 5 pints.

14 to 16 small zucchinis, sliced
8 small onions, sliced
2 medium sweet green or red peppers, seeded and diced
1/3 cup canning salt
2 cups sugar
2 tablespoons mustard seed
1 tablespoon dry mustard
1 teaspoon turmeric
1 teaspoon celery seed
1 teaspoon peppercorns
3 cups vinegar

Combine zucchini, onions and peppers in a large bowl.

Sprinkle salt over vegetables and stir.  Cover with ice.  And let it stand for 1 1/2 hours.

Drain and rinse.

Combine remaining ingredients in a large saucepot.

And the vegetables.

Simmer for 10 minutes then pack the hot vegetables into hot pint jars, leaving 1/4 inch head-space.  Remove air bubbles.  Adjust two piece caps.  Process 10 minutes in a boiling water canner.

And there you have it!! :)  Delicious bread and butter pickles!