I made these outside over a wood fire. (Read about canning over a wood fire here.) The first time I had trouble bringing my pot to a boil after I added the veggies. I think they may have cooked too long and may not be as crisp as they would have been had I not had this problem. The second time was definitely more successful. I love the recipe! It is simple and delicious. Time will tell about their texture when I open a jar in the next few weeks. When I do, I will leave a comment below.
Let me know your favorite recipe for canning zucchini and yellow squash.
Zucchini and Yellow Squash Bread and Butter Pickles
18 small zucchini and/or yellow squash (If you have a kitchen scale, this is 54 oz.)
4 medium onions
4 cups vinegar
4 cups sugar
4 teaspoons pickling salt
1 1/2 tablespoons celery seeds
4 teaspoons turmeric
Slice the zucchini, squash and onions in slices of about 1/4 inch. In a large pot, mix together the vinegar, sugar, salt, celery seed, and turmeric. Bring to a boil and cook for 5 minutes. Add the vegetables and return to a boil. Remove from heat.
Pack into sterilized pint jars, leaving 1/2 inch of headspace. Wipe the rims with a clean cloth and put on the canning lids and bands. Process in a water bath canner for 10 minutes. I did 15 minutes because our altitude is over 1000 feet.
When cool, check jars for proper seal. Refrigerate any that do not seal properly.
Store your jars in a cool, dry place. Pickles taste best after aging several weeks.
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I have made zucchini relish before (like cucumber relish) and it was quite good. Actually, the turmeric does add flavor. That is one of the main ingredients in curry. It is also very good for you.
I can’t find a date on your posts. A date would be helpful and probably become more important as you post in the coming years. In this case, I’d like to know when to check back to see how they turned out.
Okay, we have fixed this setting. Thanks for letting us know!
Not pleased with term “small” what size are you referring to??? 4,6 10? Inches. Very vague and not usable
I thought that the term small was very subjective too. This is what the original recipe said. I realize that squash and zucchini can come in many different sizes. This is why I figured out the weight and included it in the recipe. (54 oz. of squash and/or zucchini) I would say that most people who do canning have a simple kitchen scale to weigh their produce. I’m sorry if this recipe was not helpful to you, but I believe that I included much more information than other similar canning recipes I have seen.
Update on the taste of these pickles. We love them! They are sweet for those who like sweet pickles. And pretty crunchy, not mushy like cooked squash and zucchini can be. I’ve opened a few jars for my family and shared some with neighbors. Everybody enjoys them. I will be making these again next year when the zucchini and squash gets out of hand.
I would love to try this recipe ’cause I love zucchinis. Your instructions were simple and clear, including the weight for the amount for those who don’t know how small the veggies should be.
These are great! Also try this recipe substituting watermelon rinds for the squash and zucchini… just make sure to scrape off and red from the rind, cut them up into pickle size slices and follow your recipe!
Hi! This post could not be written any better!
Reading this post reminds me of my previous room mate!
He always kept talking about this. I will forward this
article to him. Fairly certain he will have a good read.
Thanks for sharing!