Zucchini Bread and Butter Pickles

READY IN: 40mins
Recipe by PalatablePastime

A great way to use up the zucchini that takes over your garden.

Top Review by denise robertson

this is a very easy recipe to do and i used cucumbers instead of zucchini but i am doing the zucchini next it is a great way to use up both the overload of of zucchini and cucumbers

Ingredients Nutrition

Directions

  1. Thinly slice the zucchini and onions.
  2. Mix together the vinegar, sugar, salt, celery seed, and turmeric in a large pot; bring to a boil.
  3. Cook for 5 minutes, then add zucchini and onions and return to a boil.
  4. Remove from heat.
  5. Pack mixture into sterilized pint jars, leaving 1/2" headspace.
  6. Adjust caps.
  7. Process in a water bath canner for 10 minutes.
  8. When cool, check jars for proper seal; refrigerate any that do not seal promptly.
  9. Store others in a cool, dry place; pickles taste best after aging several weeks.

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