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Do you have a ton of squash from the garden that you don’t know what to do with? Make these delicious zucchini pickles and enjoy the harvest all year long!
The summer harvest is starting to come in, you guys! So, you know that means it’s time to start canning all the yummy goodies to eat throughout the winter and these Zucchini pickles are one of my favorite things to can each summer.
These Bread & Butter Zucchini Pickles were they the first thing I ever tried canning because they are super easy. There is no water bath or pressure cooker required! Between the acid content and the heat when you pack the jars, these delicious pickles seal themselves within hours and they stay fresh all year long.
We go through about 24 pints of them every single winter and honestly, we’ve usually run out by the time February comes around.
I think it’s really important to tell you that I hate squash of all kinds.
I mean I really hate it.
Squash and I…we’re just not friends. I won’t eat it on anything else and I certainly wouldn’t consider eating it as a side dish.
I don’t like it. AT. ALL.
But, these pickles. O.M.G. – They are so good!
We put them on burgers, sandwiches, cheese and crackers and sometimes, we serve them as a side dish with dinner.
So, if you’re looking for a new way to preserve your summer harvest, try this yummy recipe for zucchini pickles – your whole family will love them!
Even those that claim to hate squash!
Bread & Butter Zucchini Pickles
- 4 quarts zucchini, sliced thin
- 1 onion, sliced thin
- 1 green pepper, diced (optional) – You can also use red or yellow peppers to make it pretty!
- 2 tablespoons garlic, chopped
- 1/2 cup kosher salt
- 2-3 cups ice cubes
- 3 cups apple cider vinegar
- 5 cups sugar
- 1/2 teaspoon turmeric
Place the zucchini, onion, peppers and garlic in a large bowl.
Sprinkle salt over the vegetables. Add ice and stir. Let the vegetables sit in the salt brine for 3 hours.
Combine the remaining ingredients in a large pot.
Drain vegetables and add to pot.
Heat on high temperature until boiling. Continue cooking for 2-3 minutes.
Pack into 8 sterilized pint jars and top with lids. Tighten lids.
Cool and store for use all year!
Need more zucchini recipes? Try these…
Find more canning and preserving recipes here!
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