Bread and Butter Zucchini Pickles

Ever wonder what to do with all those zucchinis that even a tiny garden can produce?

Zucchini Bread and Butter Pickles in Canning Jars - black background

One way of being creative with zucchinis is by making them into pickles, just like the cucumber kind. This homemade recipe will give you a place to start. 

Feel free to adjust this recipe to your own taste.

homemade bread and zucchini butter pickles in glass canning jar - diffused darker background
Bread and Butter Zucchini Pickles
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A twist on an old favorite!
homemade bread and zucchini butter pickles in glass canning jar - diffused darker background
Bread and Butter Zucchini Pickles
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A twist on an old favorite!
Ingredients
  • 5-8 fresh zucchini sliced into 1/4
  • 1 onion thinly sliced into quarter circles
  • several garlic cloves
  • dill clumps flowers and/or leaves
  • 2 T. mustard seeds
  • 1 T. coriander seeds
  • 4 c. water
  • 1 c. vinegar
  • 2 c. sugar
  • 1/2 c. pickling salt plus more to sprinkle
Servings:
Units:
Instructions
  1. First, take the zucchini and onions and sprinkle with pickling salt. Toss together in a bowl or saucepan and cover with ice cubes. Put about an inch of cold water into the pan and set aside for an hour or two. While that's soaking, sterilize the canning jars by putting them (clean) into a 250 F oven for 10 minutes (without lids).
  2. Mix the water, vinegar, salt and sugar together in a pot and heat until the sugar and salt dissolve. This is called the brine.Once the zucchini have soaked long enough, drain them but don't rinse much. Place into a stockpot along with the dill, garlic, seeds and warm to hot brine.
  3. Bring to a boil and let boil a few minutes. Also get the canning lids in some hot water to soften the seal.
  4. When the zucchini have changed color but are still firm, remove from heat. Using a slotted spoon, ladle them into the sterilized canning jars. Pour enough brine in to fill to the top (but leave about 1/2" of headspace). Hand-tighten the lids and place the jars into a canner full of hot water.
  5. Can the jars for at least 10 minutes (check out the USDA's site for times adjusted for elevation). Remove when the time is up and set aside to cool. At some point the lids should "pop!" down, sealing the jar. If they do, you can store the jars for at least a year. If they don't seal, you can try to re-can them or store them in the refrigerator. Zucchini Pickles!

You have zucchini pickles! This recipe is a dill-flavored one that makes pickles similar to the cuke kind, but go ahead and try other flavors! Experiment with different types of vinegars and herbs.

That’s the great thing about making your own homemade pickles – you get to make them exactly as you like them!

If your cucumber plants are producing as much as a zucchini does, check out my homemade dill pickle recipe with cucumbers! Click here if your just getting started with home canning and need some help.

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About Lynne Jaques

Lynne is a stay-at-home mother of two boys. As a former US military officer and the spouse of an active duty US military member, Lynne enjoys traveling the world (although not the moving part!) and finding new cuisine and methods of preparing food. She also has the habit of using parenthesis way too much!

Ever wonder what to do with all those tons of zucchinis even tiny gardens produce? One way to be creative: make them into pickles. Learn to make them here.

14 thoughts on “Bread and Butter Zucchini Pickles”

  1. I’m not a huge fan of zucchini, but I love bread and butter pickles. I’ll have to give it a shot! If nothing else, someone will eat them around here.

  2. It never occurred to me to pickle zucchini, but that’s a perfect idea. So I am wondering if there is a huge difference (in taste) between natural fermented and “pickled” with vinegar. Does anyone have any experience with the two?

  3. I would never have thought of pickling zucchini. What a great way to use up all the extras harvest from the garden! It would also make a good gift.

  4. I don’t think I have ever tried zucchini, but I do love bread and butter pickles. This recipe might be a keeper. I wonder though, can I put cucumber or peppers in this? That would be interesting to try. I have put stuff like that in left over pickle juice to see if they came out as good as the product before. And they were! I have even tried eggs, not bad. I will definitely give this recipe a try. Thank you!

  5. This is a creative way to use zucchini. I love the taste and texture of zucchini and I imagine they will make some good pickles. I tried to make cucumber pickles once and they turned to mush. It is good to have a recipe and a method to follow. I do not have a canner though, so I may need to improvise.

  6. This is fantastic. I enjoy bread and butter pickles, but I never knew you could make them with zucchini. We used to have tons of the stuff when we had a garden. Wish I had known then.

    My daughter brings me a bunch from her garden now. I will definitely have to give this one a try. Yum!

    Such a creative idea. I love this.

  7. I really have to get something off my chest: Bread & butter is just not my jam. I’m not sure what it is. Perhaps I have to make it myself in order to control the sugar content. That seems to be the thing that steers me away. It’s crazy sweet.

  8. We grew up eating just about every vegetable pickled, but I’ve never tried making them myself. I enjoy bread and butter pickles, but usually end up buying dill. This seems like a nice alternative to what I usually have on hand, and it also sounds fairly easy, so I think I’ll try it.

  9. I’ve been wanting to make pickles but this looks better. Maybe a coconut sugar instead of regular. Probably could use this recipe with cucumbers too. Mix them in the same jar. I’m getting hungry just looking at this.

  10. This year we had a huge crop of zucchini and I made a number of chutneys as well as eating them fresh of course. I have tried pickling them in the past, but they always went soft very quickly. Your treatment with ice water at the time of salting sounds interesting. I shall try try your recipe next summer and fkeep my ingers crossed for a result that still has a bit of crunch as you describe.

  11. I must say I do wonder what one can do with a lot of zucchini and I would never have thought of pickling. This is a great idea and I do love anything pickled. It is so good for your stomach.

  12. I love doing this with cucumbers and red onion……yummo. I have never thought to try zucchini….wow that is very different. Good idea and thanks so much for sharing. I must say zucchini is not my favorite but anything pickled has to be delicious. I will pass this recipe along to my BFF…she loves zucchini and she will be so happy about this. I don’t think she has ever thought about pickling them.

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