Zucchini Pickles

For a nice change of pace, this straightforward bread-and-butter pickle recipe calls for zucchini not cucumbers. Serve them alongside dill pickles to compare the texture and taste.



  • 4 pint canning jars
  • 10 small zucchinis ends discarded and cut into ¼-inch coins
  • 3 large sweet onions sliced thinly into rings
  • 1 cup kosher salt or more as needed
  • 3 cups sugar
  • 2 cups white wine vinegar
  • 11 ⁄2 tablespoons pickling spice


  1. Prepare your boiling-water-bath canning equipment, and have your jars sterilized and ready.
  2. Spread zucchini and onions on a sheet pan and sprinkle generously with salt. Let sit for 1 hour, then rinse off salt and drain well.
  3. Divide zucchini and onion evenly among 4 jars. Pack them well, but not so tightly that brine you’ll be adding can’t circulate.
  4. To make the brine, in a large stainless-steel pot over high heat, bring sugar, vinegar, and pickling spice to a rolling boil. Remove pot from heat and carefully ladle or pour brine to cover zucchini and onions completely, leaving 1⁄2 inch of headspace. Gently tap the jars to remove air bubbles. Wipe rim of each jar carefully with a clean towel to ensure a good seal, and carefully place lids and rims on jars.
  5. Follow your boiling-water-bath canning process and process for 10 minutes.