Water Bath Canning Bread & Butter Zucchini Pickles

January 19, 2026

Published: 2025-08-05

Details

• Yield: About 4 pints
• Prep: 45 minutes
• Processing: 10 minutes
• Rest: 2 weeks curing 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. Slice zucchini and onions; place in a large non-reactive bowl. Sprinkle with salt, toss to coat, cover with cold water and ice cubes, and let sit 2–3 hours. Drain and rinse well.
2. Make brine: combine vinegar, sugar, mustard seeds, celery seeds, turmeric, and red pepper flakes (if using). Bring to a boil, stirring until sugar dissolves.
3. Add drained zucchini and onions. Return to a boil, reduce to a simmer, and cook 5 minutes until heated through.
4. Wash jars, lids, and bands; heat jars in simmering water until ready. Keep lids in hot (not boiling) water.
5. Pack hot zucchini and onions into hot jars, leaving 1/2-inch headspace. Ladle brine over vegetables; remove air bubbles; wipe rims; apply lids and bands fingertip tight.
6. Process in boiling water bath: 10 minutes for pints under 1,000 ft; adjust for altitude as needed. Start timing after water returns to a full boil.
7. Cool 12–24 hours. Check seals, label, and store in a cool, dark place. Wait at least 2 weeks before eating for full flavor.

Notes

Safety: Do not reduce vinegar, sugar, or salt. Do not add thickening agents or oil.

Safety

Always use 5% acidity vinegar; do not reduce vinegar, sugar, or salt; no thickening agents or oil.