Bread & Butter ZUCCHINI Pickles

J White Harris

By
@JWhiteH

I have an abundance of yellow and green zucchini squash and I decided to pickle some of it. A friend gave me a recipe for bread and butter pickles, so I adapted the recipe and used it to make zucchini pickles. The pickled zucchini turned out to be delicious. I am going to make one or two more batches of it while the zucchini is plentiful.


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Serves:

Makes about 8 pints.

Prep:

30 Min

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

4 qt
sliced zucchini
5 or 6
white onions
2
green peppers
3 clove
garlic
1/3 c
coarse salt
4 qt
crushed ice
5 c
sugar
3 c
cider vinegar
1-1/2 tsp
turmeric
1-1/2 tsp
celery seed
1 tsp
mustard seed

Directions Step-By-Step

1
Slice zucchini, onions, peppers, and garlic.
2
Add salt and ice.
3
Mix thoroughly and let stand 4 hours.
4
Drain off water and ice then rinse thoroughly, several times.
5
Combine remaining ingredients and pour over vegetables.
6
Heat just to a boil.
7
Seal in hot sterilized jars.
8
Process 7 to 10 minutes in hot water bath.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Dairy Free