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pickle slices on a plate with text overlay "zucchini 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. 

Ingredients

  • 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

Instructions

  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.