Bread and Butter Zucchini Pickles Canning Recipe
These bread and butter zucchini pickles are a sweet and tangy way to preserve extra summer zucchini. Sliced zucchini and onions are simmered in a seasoned vinegar brine and processed in a water bath canner for shelf-stable jars.
Ingredients
- 5 pounds small zucchini or summer squash sliced (about 14 to 16)
- 1 cup sliced onions about 8 small onions
- 1/3 cup canning salt or pickling salt
- 2 quarts crushed ice or ice cubes and water
- 3 cups apple cider vinegar or white vinegar, 5% acidity
- 2 cups sugar
- 2 tablespoons yellow mustard seed
- 1 teaspoon ground turmeric
- 1 teaspoon celery seed
- 1 teaspoon black peppercorn
Instructions
Prepare the Zucchini and Onions:
- Combine the sliced zucchini and onions in a large bowl.
- Sprinkle the pickling salt over the vegetables and toss to combine. Cover with crushed ice or ice cubes, then add cold water until the vegetables are submerged.
- Let the vegetables soak for 2 hours, or up to 24 hours. If soaking longer than 2 hours, place the bowl in the refrigerator and replenish the ice as needed while it melts.
Prepare the Canning Equipment:
- Wash your jars, lids, bands, and canning tools in warm, soapy water. Rinse thoroughly and set aside to air dry on a clean kitchen towel.
- Place the jar rack into the water bath canner, place the jars upright in the canner, and add water to cover the jars. Bring the canner to a simmer, about 180˚F, and keep the jars hot until you are ready to fill them.
Make the Pickles:
- Drain the zucchini and onions in a colander and rinse well with cold water to remove excess salt.
- Combine the vinegar, sugar, mustard seed, turmeric, celery seed, and peppercorns in a large pot. Bring the brine to a boil over medium-high heat, stirring to dissolve the sugar.
- Add the drained zucchini and onions to the boiling brine. Return the mixture to a boil, then reduce the heat and simmer for 10 minutes. Keep hot as you fill the jars.
- Fill the Jars:
- Spread a kitchen towel on the counter. Use the jar lifter to remove one hot jar from the canner, drain it, and place it on the towel. Keep the remaining jars in the canner so they stay hot.
- Place the canning funnel on the jar. Pack the hot zucchini and onions loosely into the jar, then ladle hot pickling brine over the vegetables, leaving 1/2-inch headspace.
- Run the bubble popper through the jar to release trapped air bubbles. Make sure the pickles are covered with brine. Remove any pieces that stick up above the liquid, and adjust the headspace again if needed.
- Wipe the rim with a damp towel. Center a lid on the jar, place the band over the lid, and screw it on until fingertip tight.
- Use the jar lifter to return the filled jar to the canner. Repeat with the remaining jars.
Process the Jars in the Water Bath Canner:
- Once all the filled jars are in the canner, adjust the water level so the jars are covered by 2 inches.
- Cover the canner and bring the water to a full rolling boil over high heat. Once the water boils vigorously, set a timer and process the jars for 10 minutes at altitudes of less than 1,000 feet. Adjust the processing time for your altitude if necessary (See notes below).
Cool and Store:
- When the processing time is complete, turn off the heat, remove the cover by tilting it away from your face, and let the jars settle in the canner for 5 minutes.
- Spread a dry kitchen towel on the counter. Use the jar lifter to remove the jars from the canner and place them on the towel. Keep the jars upright, and do not tighten the bands or check the seals yet.
- Let the jars cool undisturbed for 12 to 24 hours.
- After 12 to 24 hours, check the seals. Press the center of each lid. If the lid does not flex up and down, the jar is sealed. If a jar did not seal, place it in the refrigerator and use it within a month.
- Remove the screw bands and wash the jars. Label, date, and store the jars in a cool, dark location.
- Let the pickles sit for about 4 weeks before opening for the best flavor. Use home-canned jars within 12 to 18 months for the best quality. Once opened, refrigerate the jar and use it within a month.
- Yield: About 5 pint jars. The yield may vary depending on the size of your zucchini slices and how tightly they pack into the jars.
Notes
This is a tested, safe canning recipe adapted from the Zucchini Bread and Butter Pickles recipe in the Ball Blue Book Guide to Preserving. Changes other than those mentioned above may make canning unsafe. Refrigerate your jars instead.
Processing time applies to altitudes below 1,000 feet above sea level. Make the following processing time adjustments for altitudes greater than 1,000 feet:
- 1,001 to 3,000 feet: 15 minutes
- 3,001 to 6,000 feet: 20 minutes
- 6,001 to 8,000 feet: 25 minutes
- 8,001 to 10,000 feet: 30 minutes
Nutrition
Serving: 1ounceCalories: 5kcalCarbohydrates: 1gProtein: 0.2gSodium: 250mgFiber: 1gSugar: 2g
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