Jane's Zucchini Bread-And-Butter Pickles


1 quart unpeeled, thinly sliced, small fresh zucchini
2 small to medium onions, thinly sliced
2 cloves garlic, sliced
1/4 cup pickling 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.


Makes about 3 pints

Reader Comments

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Does this recipe call for Pickling Salt or Iodized Salt?

pickling salt for making pickles

The Editors's picture

Hi, Ali. We do recommend pickling salt and apologize for any confusion.

What does it mean to process

What does it mean to process the jars 10 minutes in boiling water?

This is the method of

The Editors's picture

This is the method of completely submerging the sealed jars in a large pot of boiling water and boiling the jars for a specified period of time.

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 Editors's picture

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