Zucchini Bread and Butter Pickles

Total Time
40mins
Prep
15 mins
Cook
25 mins

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

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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.