Looking for How to Make Pickled Bread-And-Butter Zucchini at Home Easily! With Step-by-step Directions, Photos in 2023? Scroll down this page and follow the links. And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions. There are plenty of other related resources, click on the resources dropdown above. If you are having a hard time finding canning lids, I've used these, and they're a great price & ship in 2 days.
Yield: 8 to 9 pint jars
Click here for a PDF print version (coming soon)
Making and canning your own bread and butter zucchini pickles is relatively easy and inexpensive with this traditional and tested (USDA / Ball Blue Book) recipe. Anyone with a garden knows you will soon have more zucchini that you can eat or give away, so here's a way to preserve (pickle) them to enjoy in the cold winter months. And it's less than $1 per pint jar! Here's how to do it, in easy steps and completely illustrated. It is much faster than the old method your grandmother used with tons of pickling salt and de-scumming the brine! Ugh! This method is so easy, ANYONE can do this! It's a great thing to do with your kids!
If you want to make cucumber bread and butter pickles, see this page instead or click here for regular zucchini pickles. And see this page for a great and easy Zucchini Bread!
Yield: About 8 to 9 pints
Slice the ends off the zucchini and onions and then slice them lengthwise into quarters. Cover the zucchini and onion slices with 1 inch of water and salt. Let the mix stand for 2 hours.
Drain (and discard) the liquids from the zucchini and onions. Rinse the zucchini and onions thoroughly in a colander or drainer.
in a saucepan and bring to a boil.
Add the zucchini and onions. Simmer 5 minutes.
Fill the jars with zucchini/onion mixture and pickling solution, leaving 1/2-inch of headspace.
Adjust lids and rings snugly.
Process according to the recommendations in the table below or for more crispy, crunch zucchini pickles, use the low-temperature pasteurization treatment. Click here to see "Low-Temperature Pasteurization Treatment,".
|USDA Recommended process time for Pickled Bread and Butter Zucchini in a boiling-water canner.|
|Hot Packed||Process Time at Altitudes of|
|Jar Size||0 - 1,000 ft||1,001 - 6,000 ft||Above 6,000 ft|
|Pints or Quarts||10 min||15||20|
Remove the jars, let them cool in a draft-free place, and the store in a cool dark place. They will be good for up to a year. After that, the taste declines, but they're still safe, if the seals are intact and there are no signs of spoilage.
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.
This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 1994, reviewed June 2006.
This is the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce. This complete kit includes everything you need and lasts for years: the canner, jar rack, Jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer, and the bible of canning, the Ball Blue Book. It's much cheaper than buying the items separately. You will never need anything else except jars & lids (and the jars are reusable)! There is also a simple kit with just the canner and rack, and a Pressure Canner, if you want to do vegetables (other than tomatoes). To see more canners, of different styles, makes and prices, click here!
Summary - Cost of Making Homemade Zucchini Pickles - makes 12 pint jars, 16 oz each*
|Item||Quantity||Cost in 2023||Source||Subtotal|
|Zucchini||30-36 (about 2 small per pint jar)||free from the garden or a neighbor, or $3.00 at a PYO||Pick your own||$0|
|Canning jars (pint size, wide mouth), includes lids and rings||12 jars||$10.00/dozen||Grocery stores (Publix, Kroger, Safeway, etc.)||$10.00|
Publix, Kroger, grocery stores
|Spices, sugar||See above||$3.00||Grocery stores (Publix, Kroger, Safeway, etc.)||$3.00|
or about $0.98 per jar INCLUDING the jars - which you can reuse!
|* - This assumes you already have the pots, pans, ladles,, and reusable equipment. Note that you can reuse the jars! Many products are sold in jars that will take the lids and rings for canning. For example, Classico Spaghetti sauce is in quart sized jars that work with Ball and Kerr lids and rings. Note that the Classico's manufacturer does not recommend reuse of their jars: see what they have to say on this page:|
This document was adapted from the "Complete Guide to Home Canning,"
Agriculture Information Bulletin No. 539, USDA, revised 2006.
Reviewed May 2009.
These are my favorite essential canning tools, books and supplies. I've been using many of these for over 50 years of canning! The ones below on this page are just the sampling of. my preferred tools. but you can find much more detailed and extensive selections on the pages that are linked below.
This is THE book on canning! My grandmother used this book when I was a child.; It tells you in simple instructions how to can almost anything; complete with recipes for jam, jellies, pickles, sauces, canning vegetables, meats, etc.
If it can be canned, this book likely tells you how! Click on the link below for more information and / or to buy (no obligation to buy)The New Ball Blue Book of Canning and Preserving
Canning and Preserving for Dummies by Karen Ward
This is another popular canning book. Click here for more information, reviews, prices for Canning and Preserving For Dummies
Of course, you do not need to buy ANY canning book as I have about 500 canning, freezing, dehydrating and more recipes all online for free, just see Easy Home Canning Directions.
I have several canners, and my favorite is the stainless steel one at right. It is easy to clean and seems like it will last forever. Mine is 10 years old and looks like new.
The black ones are the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce.
This complete kit includes everything you need and lasts for years: the canner, jar rack, Jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer, It's much cheaper than buying the items separately. It's only missing the bible of canning, the Ball Blue Book.
You will never need anything else except jars & lids (and the jars are reusable)!
The complete list of canners is on these pages:
If you plan on canning non-acidic foods and low acid foods that are not pickled - this means: meats, seafood, soups, green beans corn, most vegetables, etc., then you ABSOLUTELY must use a Pressure Canner.
Of course, you can use a pressure canner as a water bath canner as well - just don't seal it up, so it does not pressurize. This means a Pressure Canner is a 2-in-1 device. With it, you can can almost ANYTHING.
There are also other supplies, accessories, tools and more canners, of different styles, makes and prices, click here!
From left to right:
Don't spend money on books. that you don't need to. Almost everything you can find in some book sold online or in a store is on my website here for free. Start with theEasy Home Canning Directions below. That is a master list of canning directions which are all based upon the Ball Bblue book, the National Center for Home Food Preservation and other reputable lab tested recipes. Almost every recipe I present in addition to being lab tested com. is in a step by step format with photos for each step and complete. explanations. that tell you how to do it, where to get the supplies and pretty much everything you need to know. In addition, there almost always in a PDF format so you can print them out and use them while you cook.
most recent version of
the Ball Blue Book