16 c  Fresh zucchini, sliced
4 c  Onions, thinly sliced
1/2 c  Canning or pickling salt
4 c  White vinegar (5%)
2 c  Sugar
4 tb Mustard seed
2 tb Celery seed
2 ts Ground turmeric

Yield: About 8 to 9 pints

Procedure: 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 1/2-inch headspace. Adjust lids
and process according to the recommendations in Table 1 or use
low-temperature pasteurization treatment. (For more information see
“Low-Temperature Pasteurization Treatment”.)

Table 1. Recommended process time for Pickled Bread and Butter Zucchini in
a boiling-water canner.

Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at Altitudes
of 0 – 1,000 ft: 10 min.
1,001 – 6,000 ft: 15 min.
Above 6,000 ft: 20 min.

=== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * format
courtesy of