Zucchini Bread and Butter Pickles

Zucchini Bread and Butter Pickles

Zucchini Bread and Butter Pickles

Prep Time

240 minutes

Cook Time



64 people

Anyone who has a backyard garden probably has a surplus of zucchini at the end of the summer. This recipe will help you make sure they don’t go to waste. These tasty pickles aren’t as sweet as the store-bought bread & butter pickles, but you’ll love ’em.

Why Try? A hamburger or sandwich topped with your own special pickles tastes so much better!

Spicy version: add small fresh chile peppers to the zucchini mixture.


  • 4 quarts small zucchini, cut into 1/8-inch slices
  • 2 pounds medium onions, peeled and thinly sliced
  • 2 cups ice cubes
  • 1/4 cup salt
  • 1 quart white vinegar
  • 1 cup sugar
  • 1 tablespoon celery seed
  • 1 tablespoon dill seed
  • 2 teaspoons mustard seeds


  • 1 In a large bowl, combine zucchini, onions, ice cubes and salt. Toss to combine and let stand for 3 hours. Drain, rinse well, and drain again.
  • 2 In a medium saucepan, combine vinegar, sugar, celery seed, dill seed, and mustard seeds. Bring to a boil. Add zucchini mixture, and return to a boil, stirring occasionally.
  • 3 Ladle zucchini into clean jars. Let stand until cool. Cover and store refrigerated for up to 1 month.


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