Bread and Butter Pickled Zucchini

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  • Total Time: 1 month fermeting time + prep: 2 hrs 30 mins
  • Hands-on Time: 30 mins
  • Makes: Makes about 2 quarts, approx 50 servings (3-4 slices)

Cucumbers aren't the only produce with bread and butter pickling potential! This pickled zucchini recipe is a great way to use up and preserve that extra garden zucchini, and shows you how easy fermenting vegetables at home can be!



    1. In a small bowl, toss zucchini and onion with salt. Cover with ice cubes. Let stand for two hours, then drain.

    2. In a saucepan, combine the vinegar, sugar, and spices and bring to a boil. Add the zucchini and onions, reduce heat, and simmer 6-7 minutes.

    3. Pack the vegetables loosely into canning jars. Pour the liquid over the vegetables, leaving 1/2 inch space at the top.

    4. Cover jars and process for ten minutes in a boiling water bath. Place the cooled jars in a dark cupboard for about a month before opening.

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