Jane's Zucchini Bread-And-Butter Pickles

Cooking & Recipes

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


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.


Preparation Method


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What's the point of covering

What's the point of covering the vegs with salt for 2 hours?

The salt water will draw out

The salt water will draw out some of extra moisture from the veggies which would otherwise dilute the pickles.