Anyone who grows zucchini knows that the crop can be abundant in the summertime.
Once you learn how to can bread and butter pickles with zucchini, you’ll know just what to do with this amazing harvest.
Bread and butter pickles are a sweet version of a standard pickle.
The name comes from their ability to perk up a sandwich (and add a few vitamins at the same time).
Zucchini Bread & Butter Pickle Canning Recipe (Step–by-Step)
This recipe comes from the Ball Complete Book of Home Preserving. While the results are spectacular, the process can be time-consuming.
You’ll need about 4 hours from start to finish.
Equipment Needed
- Sharp knife
- Water bath canner with lid
- Large stainless steel pan with lid
- Colander
- 6 pint jars with lids and rings (for a full batch)
- Saucepan
- Jar lifter
- Lid lifter
- Canning funnel
- Slotted spoon
- Ladle
Ingredients
- 14 cups zucchini (for a full batch)
- ½ cup pickling salt
- 6 cups white vinegar
- 4 cups sugar
- 4 teaspoons mustard seed
- 2 teaspoon celery seed
- 2 teaspoons ground turmeric
Prep Time
4 hours (mostly unattended)
Cook Time
5 minutes
Canning Time
10 minutes
Step 1: Choose Your Zucchini
If you’re growing your produce, pick your zucchini when it’s bright green and about the size of your foot.
Larger zucchini may not fit in your jar, and it may be too wet for this recipe.
If you’re buying zucchini, look for produce that’s bright green and feels firm below your fingers.
Don’t buy anything that looks scuffed, scratched, or bruised. You won’t be able to cut these pieces out during the canning process.
Step 2: Wash Your Zucchini
Wash your zucchini under a stream of cool water. This step can help you remove any dirt or other contaminants that could get into your pickles.
Cleaning produce is time consuming. However, it’s especially important in recipes (like this one) that don’t involve peeling produce first.
Step 3: Slice Your Zucchini
Bread and butter pickles are made for sandwiches, which means they must be canned in slices. With your sharp knife, cut your zucchini into diagonal slices.
If you’re working with large zucchini, you may have a very wide vegetable that creates slices that are too large for your jars.
I set the fat part of the vegetable aside to cook for dinner that night.
Step 4: Salt Your Zucchini
Place one layer of sliced zucchini in your pan and cover with pickling salt. Continue making layers and covering with salt until you’ve processed all of your produce.
Add enough cool water to cover all of your layers. Place a lid on your pan, and leave the produce at room temperature for 2 hours.
Step 5: Rinse Your Zucchini
After 2 hours, place your zucchini in the colander and rinse the extra salt away. I like to use a sprayer for this step, as it ensures I get all of the sticky salt off of my slices.
Step 6: Create Your Brine
In your stainless steel pan, combine 6 cups of white vinegar, 4 cups of sugar, 4 teaspoons of mustard seeds, 2 teaspoons of celery seeds, and 2 teaspoons of turmeric.
Over medium heat, bring this to a boil.
Keep stirring the entire time, so the sugar won’t stick to the bottom of the pan.
Once the mixture has boiled, reduce the heat to allow this liquid to simmer for 5 minutes.
Step 7: Add Zucchini and Rest
Add your zucchini to this simmering liquid and stir to ensure every slice is in contact with the tasty fluid.
Take the pan off the burner and put the lid on the pan.
Leave the pan undisturbed for an hour, so the spices and vinegar can infuse all of the slices.
Step 8: Prepare Your Jars and Lids
Wash your jars with soap and hot water. For a full batch, you’ll need about 6 pint jars.
As you rinse your jars, examine them for chips and cracks. Don’t use anything that’s damaged. (They make nice vases instead!)
Place your approved jars in your canner and cover them with water. Put the lid on the canner and turn the heat on high.
Boil your jars while you continue with your recipe. With this step, both your jars and your canner will be ready for processing.
Place your lids in a saucepan over low heat. Simmer those lids to allow the adhesives to soften.
Step 9: Heat Your Zucchini
After an hour, bring your pan back to the stove and remove the lid. Over medium-high heat, bring your mixture to a boil.
Stir occasionally to ensure that nothing sticks to the bottom of the pan.
Once the mixture is boiling, reduce the heat and simmer for 5 minutes until all of your slices are heated through.
Step 10: Fill Your Jars
Place your canning funnel inside the jar. With your slotted spoon, remove your zucchini slices from the brine and stack them inside the jars.
Leave ½ inch of space at the top for the vegetables to expand when they’re in the canner. Repeat for all jars.
Place your canning funnel back in the jar filled with slices. With your ladle, cover the slices with liquid from the pan.
I like to scrape from the bottom to ensure that every jar gets some of the seeds in the brine.
Run a knife around the edge of the jar to remove any trapped air.
Step 11: Apply Lids and Rings
Dampen a paper towel and rub the edge of every jar. This step ensures that no brine or seeds will block your lids from sticking during the processing.
With your lid lifter, apply a lid to each jar.
Then place a ring on each jar and screw it down until it’s tight enough to hold the lid on but not so tight that it won’t let air escape during processing.
Step 12: Process Your Jars
With your lid lifter, pick up your jars and place them in your canner. Keep them upright as you move them to ensure nothing spills.
Cover your jars with at least an inch of water and bring to a boil.
Place your lid on the canner, and process your jars for 10 minutes. Adjust for your elevation as needed.
Step 13: Rest Your Jars
When your processing is complete, turn off the heat and take the lid off the canner. Leave the jars in place for 5 minutes.
This step allows the contents inside the jars to stabilize before you move them.
Photo caption: These jars have rested and are ready to come out of the canner.
After 5 minutes, remove the jars from the canner. Keep them upright when you move them, as the seals on the jars are still soft and forming.
Place your jars on a cutting board or towel, and leave them in place for 24 hours.
Don’t push on the lids while the jars are resting. Some may take longer than others to finish.
Step 14: Check Your Work
After 24 hours, remove the rings from your jars. Press on the center of your jars. Properly sealed versions won’t pop or click when you poke at them.
Your lids should also be tightly attached to the jars. Write today’s date on each lid, and place your jars in your designated storage area.
I use my basement, as it’s dry and cool.
If any lids don’t seal, you don’t have to toss the contents right away. Place the jars in the refrigerator and eat them within a few days.
They won’t be as flavorful as your sealed versions, but they’ll still be safe to eat.
Step 15: Allow the Brine to Work
You might be tempted to eat your pickles right away, but the brine needs a few days to work.
I leave my pickles for at least a week, but leaving them for a month could lead to a spicier pickle.
How Long Do Bread & Butter Pickles Last?
While bread and butter pickles are certainly shelf-stable, they don’t last forever. The USDA says that home-canned goods must be eaten within a year for full flavor and safety.
Writing the date on the lids of your jars is smart. You’ll have a deadline to follow for your snacking.
I like to keep the oldest items at the front of my canned storage, so I always eat them first.
Ideas for Using Canned Bread & Butter Pickles
Sweet and tangy pickles can be used in all sorts of ways. These are a few of my favorites:
- Use bread and butter pickles in meat or fish sandwiches.
- Chopped canned pickles and add them to potato salad.
- Add chopped pickles to your next batch of homemade sausage.
- Place a layer of pickles below your next hot dog snack.
- Eat pickles directly from the jar with a fork.
- Add pickles to egg salad for a tasty twist.
- Chop your pickles and blend with mayonnaise for a flavorful fish sauce.
Equipment
Ingredients
- 14 cups zucchini for a full batch
- ½ cup pickling salt
- 6 cups white vinegar
- 4 cups sugar
- 4 teaspoons mustard seed
- 2 teaspoons celery seed
- 2 teaspoons ground turmeric
Instructions
Choose Your Zucchini
- If you’re growing your produce, pick your zucchini when it’s bright green and about the size of your foot. Larger zucchini may not fit in your jar, and it may be too wet for this recipe. If you’re buying zucchini, look for produce that’s firm and bright green. Avoid zucchini with scuffs, scratches, or bruises.
Wash Your Zucchini
- Wash your zucchini under a stream of cool water to remove dirt or contaminants. Since this recipe doesn’t involve peeling, it’s important to clean the zucchini thoroughly.
Slice Your Zucchini
- Using a sharp knife, cut the zucchini into diagonal slices. If the zucchini is too large, set aside the thick sections for dinner and use the smaller parts for the canning process.
Salt Your Zucchini
- Layer your zucchini slices in a pan, sprinkling with pickling salt between each layer. Cover the zucchini with enough cool water to submerge them. Cover the pan and leave it at room temperature for 2 hours.
Rinse Your Zucchini
- After 2 hours, rinse the zucchini thoroughly in a colander to remove any excess salt. A sprayer can help ensure you get all of the sticky salt off.
Create Your Brine
- In your large stainless steel pan, combine 6 cups white vinegar, 4 cups sugar, 4 teaspoons mustard seed, 2 teaspoons celery seed, and 2 teaspoons turmeric. Bring to a boil over medium heat, stirring constantly to prevent the sugar from sticking. Once boiling, reduce the heat and simmer for 5 minutes.
Add Zucchini and Rest
- Add the zucchini to the simmering brine, stirring to ensure every slice is covered. Remove from the heat, cover the pan, and let it sit undisturbed for 1 hour to allow the spices and vinegar to infuse.
Prepare Your Jars and Lids
- Wash your jars with hot soapy water. Check each jar for chips or cracks, discarding any that are damaged. Place your jars in the canner, cover with water, and heat until boiling. Place the lids in a separate saucepan over low heat to soften the adhesive.
Heat Your Zucchini
- After an hour, return the pan to the stove and bring the mixture back to a boil over medium-high heat. Stir occasionally to ensure nothing sticks. Once boiling, reduce the heat and simmer for another 5 minutes.
Fill Your Jars
- Place a canning funnel in each jar. Using a slotted spoon, pack the zucchini slices into the jars, leaving ½ inch of headspace. Pour the brine over the zucchini, ensuring each jar gets a fair amount of mustard seeds and spices. Use a knife to remove any air bubbles around the edges.
Apply Lids and Rings
- Dampen a paper towel and wipe the rim of each jar to ensure there’s no brine or seeds blocking the lid. Place a lid on each jar with your lid lifter, then screw a ring on just tight enough to hold the lid in place, but not so tight that air cannot escape during processing.
Process Your Jars
- Place your filled jars in the canner, ensuring they remain upright. Cover with at least an inch of water and bring to a boil. Once boiling, cover the canner and process for 10 minutes. Adjust for your elevation as needed.
Rest Your Jars
- After processing, turn off the heat and remove the lid from the canner. Let the jars sit for 5 minutes before removing them to allow the seals to set. Carefully lift the jars and place them on a towel or cutting board to cool.
Check Your Work
- After 24 hours, check the seals by pressing on the center of the lids. If they don’t pop or click, they are sealed properly. Remove the rings, wipe down the jars, and label them with today’s date.
Allow the Brine to Work
- While you can technically eat the pickles right away, the brine needs time to work. For best flavor, let the pickles sit for at least a week before enjoying. If you can resist, letting them sit for a month will give you even more flavor.
Notes
- If you have extra zucchini, you can also use other types of squash, but zucchini works best for pickles due to its texture.
- Be sure to follow all canning instructions carefully to ensure a proper seal and avoid spoilage.
