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

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Vegetables and Herbs


Pickled bread-and-butter zucchini

William Schafer

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 in place of the boiling water canning method.

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.

Related resources

Reviewed by Suzanne Driessen 2016

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