Bread & Butter ZUCCHINI Pickles

J. White Harris


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.


★★★★★ 1 vote

Makes about 8 pints.
30 Min
1 Hr 30 Min
Stove Top


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

How to Make Bread & Butter ZUCCHINI Pickles


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

Printable Recipe Card

About Bread & Butter ZUCCHINI Pickles

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

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