Zucchini Bread and Butter Pickle Chips

Hi friends!

Gosh, I’ve missed you! Things have been crazy for the last month or so. I’m so happy to be back posting and sharing with you! As you know, I’m a Master Food Preserver and I had the privilege of teaching a few of the sections for this years class. The MFP’s in our county also do monthly public classes for anyone interested in learning how to can and preserve. Last weekend at our public class, I did a demonstration on how to make Zucchini Bread and Butter Pickles. They’re so delicious and simple!

Zucchini Bread and Butter Pickles

I started with three types of squash. Mostly because they look so pretty in the jar! You can also do them with regular zucchini. Here’s a hint: Use a mandolin if you have one. It makes slicing so much easier.

Zucchini Bread and Butter Pickles

Zucchini Bread and Butter Pickles

Ground turmeric gives you that lovely Bread and Butter Pickle color.

Zucchini Bread and Butter Pickles

Oh my gosh! I can’t wait to make burgers so I can slather these on them!

Zucchini Bread and Butter Pickle Chips

A great way to use summer zucchini!

  • 16 cups fresh zucchini, sliced
  • 4 cups onions, thinly sliced
  • 1/2 cup canning or pickling salt - NOT Kosher or Table Salt
  • 4 cups white vinegar (5%)
  • 2 cups sugar
  • 4 tbsp mustard seed
  • 2 tbsp celery seed
  • 2 tsp ground turmeric

Place zucchini and onion slices in a large bowl. Add salt and then cover with 1 inch of water. Let stand 2 hours at room temperature and then drain thoroughly.

While the vegetables are soaking, prepare water bath canner and jars.

When you're vegetables are ready, start the brine.

In a stockpot, combine vinegar, sugar, mustard seed, celery seed and ground tumeric.

Bring to a boil and add drained zucchini and onions. Stir occasionally to ensure the sugar is dissolved completely.

Simmer mixture for 5 minutes.

Fill hot quart jars with vegetable mixture and pickling solution, leaving 1/2-inch headspace. Adjust lids and process according to the recommended time depending on your elevation:

Recommended process time for Pickled Bread and Butter Zucchini in a boiling-water canner.

Process Time at Altitudes of:

0 - 1,000 ft: 10 minutes

1,001 - 6,000 ft: 15 minutes

Above 6,000 ft: 20 minutes

YIELD: Approximately 5 -6 pint Jars or 10 half-pint jars.
NOTE: The process time is the same whether you are using half-pint or pint jars. It does not need to be adjusted.

This Post Has 2 Comments
  1. Those look fabulous. I didn’t know that turmeric gave the pickles that gorgeous color. Currently I am making preserved lemons. Pickles will be next up.

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