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


  • 4 qt
    sliced zucchini
  • 5 or 6
    white onions
  • 2
    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


  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.

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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