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Extension > Food > Food Safety > Preserving and Preparing > Vegetables and Herbs > Pickled Bread-and-Butter Zucchini

Vegetables and Herbs

Pickled Bread-and-Butter Zucchini

William Schafer, Food Technologist — Department of Food Science and Nutrition

Reviewed 2012 by Suzanne Driessen, Extension Educator — Food Safety.

Recommended Processes

Boiling water bath
Pints or quarts, 15 minutes


Yield: About 8 to 9 pints


Cover zucchini and onion slices with 1 inch of water and salt. Let stand 2 hours and drain thoroughly. Combine vinegar, sugar, and spices. Bring to a boil and add zucchini and onions. Simmer 5 minutes and fill jars with mixture and pickling solution, leaving a ½-inch headspace. Adjust lids and process.

The following low temperature pasteurization treatment can be used to prevent excessive softening.

This treatment results in a better product texture but must be carefully managed to avoid possible spoilage. Place jars in a canner filled half-way with warm water (120 to 140 F). Then, add hot water to a level 1 inch above jars. Heat the water enough to maintain 180 to 185 F water temperature for 30 minutes. Check with a candy or jelly thermometer to be certain that the water temperature is at least 180 F during the entire 30 minutes.

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