Canning Zucchini Bread & Butter Pickles

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Canning zucchini is easy!

Are you overwhelmed with Zucchini and Summer Squash?

This home canning recipe for zucchini butter pickles is a delicious way to enjoy the abundance during the off-season.

Sweet & Spicy Zucchini Butter Pickles

Print Recipe

Sweet & Spicy Zucchini Butter Pickles

Servings

Ingredients

• 2 lbs zucchini or summer squashes cut into 1/8-inch-thick rounds (about 6 1/2 cups)
• 1 medium white onion (about 8 ounces), halved and thinly sliced (about 1 cup)
• 2 heaping tbsp coarse salt
• 2 cups ice cubes
• 3 cups cider vinegar or distilled white vinegar
• 2 1/4 cups Sugar
• 1 tsp whole mustard seeds
• 3/4 tsp celery seed
• 3/4 tsp whole black peppercorns
• 1/4 tsp turmeric
• 1/4 tsp crushed red-pepper flakes or 3 dried hot chiles

Servings Ingredients 2 lbs zucchini or summer squashes cut into 1/8-inch-thick rounds (about 6 1/2 cups) 1 medium white onion (about 8 ounces), halved and thinly sliced (about 1 cup) 2 heaping tbsp coarse salt 2 cups ice cubes 3 cups cider vinegar or distilled white vinegar 2 1/4 cups Sugar 1 tsp whole mustard seeds 3/4 tsp celery seed 3/4 tsp whole black peppercorns 1/4 tsp turmeric 1/4 tsp crushed red-pepper flakes or 3 dried hot chiles

Instructions

1. To draw out excess liquid and increase crunch, toss cucumbers and onion with salt in a large colander. Add ice, and toss again. Place over a bowl, and refrigerate, tossing occasionally, for 3 hours. Drain. Rinse well, and drain again.
2. Bring vinegar, sugar, mustard and celery seeds, peppercorns, turmeric, and red-pepper flakes to a boil in a saucepan. Add cucumbers and onion. Return to a boil (if using squashes, add them, then remove from heat; do not return to a boil).
3. Ladle into 3 hot sterilized pint jars, leaving about 1/2 inch below each jar’s neck. Wipe rims of jars with a clean, damp cloth; cover tightly with sterilized lids and screw tops.
4. Using tongs or a jar clamp, transfer jars to a rack in a large canning pot or a large, deep pot filled with hot water, being sure to keep jars upright at all times. (Jars should be spaced 1 inch apart, and should not touch sides of pot.) Cover with water by 1 inch.
5. Cover pot, and bring to a boil. Process jars in boiling water for 10 minutes.
6. Let cool. Press down on each lid. If lid pops back, it’s not sealed; refrigerate unsealed jars immediately, and use within 1 month.
7. Sealed jars can be stored in a cool, dark place for up to 1 year.

Family Food Garden

My name is Isis Loran, creator of the Family Food Garden. I’ve been gardening for over 10 years now and push the limits of our zone 5 climates. I love growing heirlooms & experimenting with hundreds of varieties, season extending, crunchy homesteading and permaculture.