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Wed, Aug 21, 13 at 17:41
| Can anyone recommend a pickled zucchini recipe that's not too sweet? The Ball Blue Book's recipe is too sweet for me, but I'm a beginning canner and don't know enough to tweak the recipe myself. I have a recipe for quick, refrigerator pickles that I love, but I'm not sure if it would be safe to can. It calls for 1lb zucchini, thinly sliced along with fresh dill, onion, 1 1/2 T salt, 3/4 cups cider vinegar, 3/4 cups white wine vinegar and 1/3 cups sugar. Thanks in advance for your help! Melissa |
Follow-Up Postings:
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- Posted by readinglady z8 OR (My Page) on Wed, Aug 21, 13 at 19:32
| Assuming the white wine vinegar is 5% strength (most are but do check) and the pickling syrup is not diluted with water, this would be a 100% vinegar solution so it's fine. Carol |
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| I agree that your 100% vinegar recipe would be safe. For future reference you can safely substitute zucchini for cucumbers in most any tested and approved pickling recipe. The only limit is you must use the same amounts and in the same form - ground, grated, slices, chunks, etc. Dave |
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- Posted by melmelmelmel 8 (My Page) on Thu, Aug 22, 13 at 19:47
| Great! Thanks so much! |
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