Return to Content

Jane's Zucchini Bread-And-Butter Pickles

Jane’s Zucchini Bread-And-Butter Pickles
3 votes, 1.33 avg. rating (39% score)
by
Submit a Recipe Image

Yield: Makes about 3 pints

Even pickle devotees will be fooled into thinking you've used cucumbers.

Ingredients:

  • 1 quart unpeeled, thinly sliced, small fresh zucchini
  • 2 small to medium onions, thinly sliced
  • 2 cloves garlic, sliced
  • 1/4 cup salt
  • 1-1/4 cups cider vinegar
  • 1-1/4 cups sugar
  • 1 teaspoon celery seed
  • 2 teaspoons mustard seed
  • 1/2 teaspoon tumeric

Instructions:

Sprinkle the zucchini, onions, and garlic with salt, and cover with cold water. Let stand 2 hours. Drain, rinse in fresh cold water, and drain again. Combine the remaining ingredients in a large pot and boil 5 minutes. Add the vegetables, remove the pot from heat, and let stand 3 hours. Return the pot to a boil and simmer 5 minutes. Pack pickles into sterilized jars and process 10 minutes in boiling water.
Updated Friday, May 1st, 2009

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

yankee-giftsub-apr2014-v2