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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 Pasteurization Treatment,".

Table 1. Recommended process time for Pickled Bread and Butter Zucchini in a boiling-water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Pints or Quarts 10 min 15 20

This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 1994.

Reviewed June 2006.

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