Zucchini Bread and Butter Pickles

“A great way to use up the zucchini that takes over your garden.”
READY IN:
40mins
YIELD:
8 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Thinly slice the zucchini and onions.
  2. Mix together the vinegar, sugar, salt, celery seed, and turmeric in a large pot; bring to a boil.
  3. Cook for 5 minutes, then add zucchini and onions and return to a boil.
  4. Remove from heat.
  5. Pack mixture into sterilized pint jars, leaving 1/2" headspace.
  6. Adjust caps.
  7. Process in a water bath canner for 10 minutes.
  8. When cool, check jars for proper seal; refrigerate any that do not seal promptly.
  9. Store others in a cool, dry place; pickles taste best after aging several weeks.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: