Pickled Bread-and-Butter Zucchini Pickles


Quantity: 8 to 9 pints

Jar size: Pints or quarts


16 cups fresh zucchini, sliced
4 cups onions, thinly sliced
1/2 cup canning or pickling salt
4 cups white vinegar (5%)
2 cups sugar
4 tbsp mustard seed
2 tbsp celery seed
2 tsp ground turmeric


1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. Cover zucchini and onion slices with 1 inch of water and salt. Let stand 2 hours and drain thoroughly.

3. Combine vinegar, sugar, and spices.

4. Bring to a boil and add zucchini and onions. Simmer 5 minutes.

5. Fill jars with mixture and pickling solution, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

6. Adjust lids and process jars immediately in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:


Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


Pints or Quarts

10 min

15 min

20 min

Source: National Center for Home Food Preservation