Preparing and Canning Pickled Vegetables
Pickled Bread-And-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 tbsp mustard seed
- 2 tbsp celery seed
- 2 tsp ground turmeric
Yield: About 8 to 9 pints
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Cover zucchini and onion slices with 1 inch of water and salt. Let stand 2 hours
and drain thoroughly. Combine vinegar, sugar, and spices. Bring to a boil and add zucchini
and onions. Simmer 5 minutes and fill jars with mixture and pickling solution, leaving 1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1 or use low-temperature
pasteurization treatment. For more information see "Low-Temperature
|Table 1. Recommended
process time for Pickled Bread and Butter Zucchini
in a boiling-water canner.
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
||Pints or Quarts
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
How do I?
Cure & Smoke ·
Make Jam & Jelly ·
Seasonal Tips ·
Info Request ·