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You are here: Home / Recipes / CANNING, FREEZING, AND PRESERVING / The Last Days of Canning – Bread & Butter Zucchini Pickles

The Last Days of Canning – Bread & Butter Zucchini Pickles

by Sheryl Thompson 23 Comments

Yummly

 

Zucchini pickles recipe
The last of our zucchini from the garden turned into Bread & Butter Zucchini Pickles

This weekend we had our first snow of the season. During the night Saturday, it started snowing and although it melted during the day Sunday, it was a “wake up call” Sunday morning, with all the snow covered trees, that winter isn’t that far off here in the North Maine Woods. Thank goodness I finished cleaning out the garden beds and essentially putting the garden to “bed” for the year on Friday. I also finished up my produce canning for the year Saturday afternoon. There were 2 large zucchini left and I decided to make them into bread & butter pickles. In preparation, I cut them in half lengthwise and scooped out all the seeds and membrane from the center. I took the halves and cut them in half lengthwise again (each was now a ¼ lengthwise piece of zucchini). These I cut into ¼ inch thick slices. I was ready to make Bread & Butter Zucchini Pickles.

BREAD AND BUTTER ZUCCHINI PICKLES

16 c. sliced fresh zucchini
4 c. thinly sliced onions
1/2 c. pickling salt (not iodized)
4 c. white vinegar (5% acidity)
2 c. sugar
4 tbsp. mustard seed
2 tbsp. celery seed
2 tsp. ground turmeric

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. Add zucchini and onions. Simmer 5 minutes and fill sterilized canning jars with mixture and pickling solution leaving 1/2 inch space at the top. Wipe jar rims clean and cover with sterilized lids. Screw on bands and hand tighten. Process in a boiling water bath 15 minutes. Remove from canner and let cool.  Check lids for proper sealing. Let pickles set for at least 6 weeks before eating for maximum flavor.

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Yummly

Filed Under: CANNING, FREEZING, AND PRESERVING, Recipes, VEGETABLES & SIDES Tagged With: how to make pickles, Maine recipe, Maine Recipes, old Maine recipes, pickle recipe, pickle recipes, pickled zucchini, preserving zucchini, recipes, Sheryl Thompson, Wilderness Wife, zucchini recipe, zucchini recipes

Comments

  1. Katy SkipTheBag says

    August 4, 2016 at 10:49 AM

    Zucchini pickles! I feel like my mind is blown. We haven’t planted any zucchini yet, but our cukes are starting to grow. I can’t wait to try this recipe.

    Reply
  2. Jess says

    July 28, 2016 at 12:53 PM

    Wow! What a neat idea!!

    I would love for you to share this with my Facebook Group for crafts, recipes, and tips: https://www.facebook.com/groups/pluckyrecipescraftstips/

    Thanks for joining Cooking and Crafting with J & J!

    Reply
  3. Lisa @ Fun Money Mom says

    September 9, 2015 at 10:44 PM

    It never entered my mind to make pickles with zucchini but now it sounds like delicious! I’ve never even made pickles before buy may have to give it a try! Thanks so much for sharing at Share The Wealth Sunday!
    xoxo
    Lisa

    Reply
  4. Margy says

    September 8, 2015 at 7:35 PM

    Just wish my zucchini plant had enough left to do this. Maybe next year earlier in the season. – Margy

    Reply
  5. Sherry says

    September 6, 2015 at 1:33 PM

    Thanks for sharing with us at Merry Monday. I love bread and butter pickles but I’ve never tried making them with zucchini. Great idea!

    Reply
  6. Jimbo says

    September 23, 2013 at 12:14 AM

    I always wanted to try and make zuke pickles but didn,t no how. I will try your info to see how they come out THANKS Jimbo

    Reply
  7. MizzEm says

    September 20, 2013 at 6:29 PM

    Cukes and I don’t get along well so I’ve been making zuke pickles and they’re great! I wanted to pass along a suggestion for making neat, pretty slices/chunks – quarter the zukes lengthwise and lay a quarter on your cutting board pointing away from you. Laying your knife (pointing away from you) at about a 45 degree angle, slice off the spongy middle part, creating a long skinny piece that is triangular in cross-section. Chuck that in the compost, it’s not really even good for zucchini bread. Repeat with the other quarter-zukes. Then gather the sticks together and chop crosswise into slices or chunks. It goes a LOT faster than the scoopy business, and you can adapt it for making pickle spears too.

    Also, I don’t work for Ball and I get no compensation, but I wanted to rave about a product called “Pickle Crisp” for zuke pickles, since they are terribly prone to getting soft in the processing. They really do end up crunchy, like cucumber pickles that have been through all that lime-soaking business (what a pain) or fridge pickles. I just went out and BOUGHT more zucchini – not kidding – to make more bread & butter pickles because they’re getting eaten up so quickly!

    Reply
    • Sheryl T says

      September 22, 2013 at 6:09 AM

      Great information! Thanks for posting it. I’ll be trying your tips. Sounds like you like “getting pickled” as much as I do. Canning is such a satisfying endeavor. I love looking at my shelves all filled with canned produce, truly a thing of beauty.

      Reply
  8. Tiffany @ No Ordinary Homestead says

    October 26, 2012 at 1:36 PM

    I LOVE bread and butter pickles but never thought about using zucchini for them. Love it!

    Thanks for linking up at NOH. If you get a chance, I’d love a link back on your posts also.

    Reply
    • Sheryl T says

      October 26, 2012 at 5:37 PM

      We had such a crazy spring and dry summer that our cukes didn’t do that well but as usual I had tons of zucchini. I had made relish out of them in the past but you only need so much relish LOL. So I started pickling them. They are the same texture as cukes so I thought it would work and it did! Any pickle recipe can work with zucchini!

      Reply
  9. Michelle says

    October 24, 2012 at 3:50 PM

    Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.
    Michelle

    Reply
  10. BeColorful says

    October 21, 2012 at 9:09 PM

    My husband’s grandma used to make these for us. I will have to give it a try.
    Thanks for sharing on BeColorful.
    p

    Reply
  11. Katherines Corner says

    October 20, 2012 at 11:38 AM

    Oh how wonderful I would love to try these. Thank you for sharing at the Thursday Favorite Things blog hop. Wishing you a beautiful weekend xo

    Reply
  12. Alicia says

    October 19, 2012 at 7:50 PM

    oooh yum. a great way to use up so many zucchinis, my mum usually does this kind of stuff. I’m hoping for too many this year, and I may have to do this, my hubby loves the stuff.

    Reply
  13. Miz Helen says

    October 19, 2012 at 12:28 PM

    Beautiful!! Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a great weekend and come back soon!
    Miz Helen

    Reply
  14. Courtney~Mommy LaDy Club says

    October 18, 2012 at 9:07 PM

    How interesting with the zucchini!

    Reply
  15. Carrie @ My Favorite Finds says

    October 18, 2012 at 12:22 PM

    My mom cans pickles, and they are always so good. This sounds great! Thanks for sharing at MTM!

    Reply
  16. Tanya says

    October 18, 2012 at 7:56 AM

    something about a snowy evening/day makes me want to work in the kitchen. i’ve been wanting to try to make my own pickles!
    we won’t see snow for a while still here in virginia, but the temps are definitely getting chilly-er!

    Reply
    • Sheryl T says

      October 18, 2012 at 8:55 AM

      It seems like we always get a small storm in October here in northern Maine. The snow doesn’t last long but it is a real wake up call letting you know what’s ahead or as my husband says – “it’s time to get your nuts in!”(he in touch with his “inner squirrel” LOL

      Reply
  17. Lisa @ Two Bears Farm says

    October 18, 2012 at 7:31 AM

    They look delicious!

    Reply
  18. Rachael @ Determined Darling says

    October 15, 2012 at 10:09 PM

    Yum these sound delicious! I’ll have to make some.

    Reply
    • Sheryl T says

      October 15, 2012 at 10:18 PM

      It’s a great way to use up the always prolific zucchini!

      Reply

Trackbacks

  1. Bloggers Brags Pinterest Party + 10 Featured Zucchini Recipes #pinterest #linky - Creative K Kids says:
    October 8, 2014 at 4:03 PM

    […] Bread and Butter Zucchini Pickles  by The Wilderness Wife […]

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