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Zucchini Bread and Butter Pickles


  • 4 quarts small zucchini, cut into 1/8-inch slices
  • 2 pounds medium onions, peeled and thinly sliced
  • 2 cups ice cubes
  • 1/4 cup salt
  • 1 quart white vinegar
  • 1 cup sugar
  • 1 tablespoon celery seed
  • 1 tablespoon dill seed
  • 2 teaspoons mustard seeds

Prep Time:

4 hours

Cook Time:



Anyone who has a backyard garden probably has a surplus of zucchini at the end of the summer. This recipe will help you make sure they don’t go to waste. These tasty pickles aren’t as sweet as the store-bought bread & butter pickles, but you’ll love 'em.

Why Try? A hamburger or sandwich topped with your own special pickles tastes so much better!

Foodie Byte: Spicy version: add small fresh chile peppers to the zucchini mixture.


  1. In a large bowl, combine zucchini, onions, ice cubes and salt. Toss to combine and let stand for 3 hours. Drain, rinse well, and drain again.
  2. In a medium saucepan, combine vinegar, sugar, celery seed, dill seed, and mustard seeds. Bring to a boil. Add zucchini mixture, and return to a boil, stirring occasionally.
  3. Ladle zucchini into clean jars. Let stand until cool. Cover and store refrigerated for up to 1 month.

Nutritional Information

Calories 19, Carbohydrates 4g, Fat 0.14g, Fat Calories 1, Fiber 0.52g, Protein 0.54g, Saturated Fat 0.03g, Sodium 183mg. Daily Values: Calcium 10.22mg 1%, Phos 16.34mg 2%, Copper 0.02mg 1%, Zinc 0.13mg 1%, Panto 0.08mg 1%, Biotin 0.5mcg 167%, Iodine 0.28mcg 0%, Magnesium 7.25mg 2%, Iron 0.17mg 1%, Vitamin B6 4%, Vitamin C 11%, Vit E-a-Toco 0%, Vitamin A 1%. Percent Daily Values are based on a 2,000 calorie diet.