I had zucchini and cucumbers from my garden left over after doing all my pickling. These bread and butter pickles look great in the jar. The brine is just sweet enough. Enjoy!

Gallery

Recipe Summary

cook:
10 mins
prep:
2 mins
total:
12 mins
Servings:
50
Yield:
6 pints
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak sliced cucumber, zucchini, onion and green pepper, salt in ice water for 2 hours. Stir to mix salt in a few times in the 2 hours.

    Advertisement
  • Prepare jars, lids and rings for canning. (4 pints and 1 quart)

  • Drain and rinse cucumber mixture.

  • Bring vinegar, water, sugar, spices to a boil. Add drained cucumber mixture and remove from heat before boiling.

  • Fill jars to 1/4 from top. Wipe top with damp paper towel and place lid and ring.

  • Hot water bath in boiling water for 5 minutes.

  • Remove from water and place on towel until jars seal.

Tips

Any amount of cucumber and zucchini slices can be used. I used yellow zucchini which adds colour. Total of onions, cucumber, zucchini, green pepper and garlic mixture will be approximately 8 cups. Some brine will be left over.

Advertisement