Water Bath Canning Bread & Butter Zucchini Pickles

Yield: about 4 pints
Prep Time: 45 mins
Processing Time: 10 minutes
Rest Time (curing): 2 weeks for best flavor

Ingredients:

  • 10 cups sliced zucchini (1/4 inch thick; about 3 pounds)
  • 2 cups thinly sliced onion (yellow or sweet)
  • 1/4 cup pickling salt (or kosher salt, non-iodized)
  • 2 cups white vinegar (5% acidity)
  • 1 cup sugar
  • 1 Tbsp mustard seeds
  • 1 tsp celery seeds
  • 1 tsp turmeric
  • 1 tsp crushed red pepper flakes (optional for heat)

Instructions:

1. Prep the vegetables

  • Slice zucchini and onions and place in a large non-reactive bowl.
  • Sprinkle with pickling salt, toss to coat.
  • Cover with cold water and ice cubes. Let sit for 2–3 hours to crisp up.
  • Drain well and rinse thoroughly to remove excess salt.

2. Make the pickling brine

In a large stainless steel pot, combine:

  • Vinegar
  • Sugar
  • Mustard seeds
  • Celery seeds
  • Turmeric
  • Red pepper flakes (if using)

Bring to a boil, stirring until sugar is dissolved.

3. Add zucchini & onions

  • Add the drained zucchini and onions to the pot.
  • Return to a boil, then reduce to a simmer and cook for 5 minutes, until just heated through (not mushy).

4. Prepare jars

  • Wash 4 pint jars, lids, and bands.
  • Heat jars in simmering water until ready to fill.
  • Keep lids in hot (not boiling) water.

5. Pack the jars

  • Pack hot zucchini and onions into hot jars, leaving 1/2-inch headspace.
  • Ladle hot brine over vegetables, maintaining 1/2-inch headspace.
  • Remove air bubbles, wipe rims, place lids and screw on bands fingertip-tight.

6. Process

  • Process in a boiling water bath:
    • 10 minutes for pints at altitudes under 1,000 ft
    • Adjust for altitude as needed:
      • 1,001–6,000 ft: 15 minutes
      • Over 6,000 ft: 20 minutes
  • Start timing after the water returns to a full boil.

7. Cool & store

  • Remove jars and cool for 12–24 hours.
  • Check seals. Label and store in a cool, dark place.
  • Wait at least 2 weeks before eating for full flavor to develop.

🔐 Safety Notes:

  • Always use 5% acidity vinegar.
  • Do not reduce the vinegar, sugar, or salt.
  • Do not add thickening agents or oil.