Zucchini Bread and Butter Pickles

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.

Watch more

Join the Conversation

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