UACES Facebook Pickled Bread & Butter Zucchini
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Pickled Bread & Butter Zucchini


by Original Author: Anna Harlan, Stone County | Adapted for Blog: Olivia Green, Randolph County

If you love pickles, why not try Pickled Bread and Butter Zucchini. Join Anna Harlan as she shows you how to safely prepare and can Pickled Bread & Butter Zucchini. 

 





  • 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 tablespoons mustard seed
  • 2 tablespoons celery seed
  • 2 teaspoons ground termeric 

 

For additional information, contact your Family and Consumer Sciences Agent at your County Extension Office. 

  1. Cover zucchini and onion slices with 1 inch of water and salt. Let stand 2 hours and drain thoroughly.
  2. Combine vinegar, sugar and spices. Bring to a boil and add zucchini and onions.
  3. Simmer 5 minutes and fill jars with mixture and pickling solution, leaving 1/2- inch headspace.
  4. Adjust lids and process according to altitute recommendations. 

*Makes about 8 to 9 pint jars

Recipe from: National Center for Home Food Preservation

 

For additional information, contact your Family and Consumer Sciences Agent at your County Extension Office.

 

Print this recipe (add link to PDF of recipe)

 

For additional information, contact your Family and Consumer Sciences Agent at your County Extension Office.



 
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