Zucchini Bread and Butter Pickles

Zucchini Bread and Butter Pickles

The plethora of zucchini is upon us for those of us home gardeners. Zucchini pickles rather than cucumber pickles seems like a natural way to grow and eat produce that grows so abundantly in our climate.


  • 4 pounds zucchini
  • 1 pound small sweet onions about 2 onions
  • ¼ cup plus 1 Tbsp kosher salt
  • 2 tsp red pepper flakes
  • 2 Tbsp coriander seeds
  • 1 Tbsp yellow mustard seeds
  • ½ cup agave nectar or ¾ cup mild honey
  • 1.5 tsp turmeric
  • 6 cups cider vinegar
  • 1.5 tsp dry mustard powder
  • 6 thin slices fresh ginger


  • Cut zucchini into ¼ inch round slices. Cut the onions in half lengthwise and thinly slice them. Put the zucchini and onions in a large bowl and sprinkle with ¼ cup of salt, tossing to combine. Cover with a layer of ice cubes and refrigerate for 8 hours or overnight.
  • Drain zucchini and onions and rinse well with cold running water. Toss with coriander seeds, mustard seeds, and red pepper flakes. Set aside.
  • Prepare water bath for canning, sterilize jars and put the flat lids and ring lids aside in a bowl.
  • In a non-reactive pot, combine the vinegar, 1 ½ cups water, agave nectar, turmeric, mustard powder and the remaining 1 tablespoon of salt. Bring to a boil.
  • Working quickly place a slice of ginger in each jar, pack the zucchini and onions into the jars (not too tightly). Ladle the hot vinegar brine into the jars, leaving ½ inch headspace. Use a chopstick or non-reactive metal device to remove air bubbles and wipe the rim of the jar. Put a flat lid and ring on each jar, adjusting the ring so it finger-tight.
  • Return the jars to the water in the canning pot, making sure the water covers the jars by a least one inch. Bring to a boil and boil for 25 minutes (adjusted for Calgary altitude).
  • Remove the jars from the canner and set on a towel. Let sit undisturbed for 12 hours.