Jane’s Zucchini Bread-And-Butter Pickles

1.50 avg. rating (40% score) - 4 votes

Jane’s Zucchini Bread-And-Butter Pickles

Even pickle devotees will be fooled into thinking you’ve used cucumbers.

Yield: Makes about 3 pints


  • 1 quart unpeeled, thinly sliced, small fresh zucchini
  • 2 small to medium onions, thinly sliced
  • 2 cloves garlic, sliced
  • 1/4 cup salt
  • 1-1/4 cups cider vinegar
  • 1-1/4 cups sugar
  • 1 teaspoon celery seed
  • 2 teaspoons mustard seed
  • 1/2 teaspoon tumeric


Sprinkle the zucchini, onions, and garlic with salt, and cover with cold water. Let stand 2 hours. Drain, rinse in fresh cold water, and drain again. Combine the remaining ingredients in a large pot and boil 5 minutes. Add the vegetables, remove the pot from heat, and let stand 3 hours. Return the pot to a boil and simmer 5 minutes. Pack pickles into sterilized jars and process 10 minutes in boiling water.

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