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Zucchini Bread and Butter Pickles

Zucchini Bread & Butter Pickles

Who does love bread & butter pickles? Zucchini pickles taste similar to normal pickles. They're a crowd pleaser.

Course Snack
Cuisine American
Author Bethany Hayes


  • 4 LBS Sliced Zucchini
  • 1 Cup Sliced Onions
  • 1/3 Cup Canning Salt
  • 2 Quarts Crushed Ice
  • 3 Cups Apple Cider Vinegar
  • 2 Cups Sugar
  • 1 TBSP Mustard Seed
  • 1 TSP Turmeric
  • 1 TSP Celery Seed
  • 1 TSP Peppercorns


  1. Slice the zucchini into even pieces. Using a mandolin is the easiest way to get even slices;you can also make spears if you want. Slice up the onions and place them in a large bowl. Put salt over the top, cover with ice, and let stand for 3 hours.

  2. When the three hours are up, rinse off the zucchini.

  3. In a large stockpot, combine the vinegar, sugar, and spices. Heat up on medium-high, and bring to a boil.

  4. Once the liquid is boiling, put in the zucchini and onion slices. Return to a boil, reduce heat, and let simmer for 15 minutes. Stir frequently.

  5. Put a funnel in the hot jar, and pack in the hot zucchini, onions, and vinegar mixture. Leave 1/4 inch headspace. Wipe off the rims, remove air bubbles, and put on the lids and rims.

  6. Process the jars for 10 minutes (pints) or 15 minutes (quarts).