Bread and Butter Pickles

Zucchini Bread and Butter Pickles

Zucchini Bread and Butter Pickles. Small batch sweet and spicy pickles made with zucchini, mustard and celery seeds. 


  • 4-5 medium zucchini about 6 cups slices
  • 1 small Small onion
  • 1 medium green bell pepper
  • 1 1/2 tablespoon salt
  • 1-2 cup ice cubes
  • 2/3 cups sugar
  • 1 tablespoon mustard seed
  • 1 teaspoon dry mustard
  • 1/4 heaped teaspoon tumeric
  • 1/4 heaped teaspoon celery seed
  • 1/4 heaped teaspoon peppercorns
  • 1 cup white vinegar


  1. Prepare vegetables:
    -Slice zucchini into thin slices.
    -Slice onion into strips lengthwise (not rings) - cut in half lengthwise then into long strips
    -Seed and dice the bell pepper.
  2. Combine vegetables in a large bowl. Sprinkle salt over the top and stir in.
  3. Add 1-2 cups ice cubes to the top of the vegetables. Let stand 1 1/2 hours.
  4. Drain and rinse the vegetables.
  5. In a large saucepan, combine remaining ingredients. Bring to a boil.
  6. Add vegetables, return to a boil. Reduce heat and simmer for 10 minutes.
  7. Remove vegetables with a slotted spoon and pack into sterilized jars leaving 1/4 inch headspace. Ladle hot liquid over the vegetables. Remove air bubbles.
  8. Adjust 2 piece cap and process 10 minutes in a boiling water canner.

Recipe Notes

makes about four 1 cup jars.

adapted from Ball Blue Book Guide to Preserving

Visit the Ball website for more information on canning