Recipes and Cooking Bread and Butter Zucchini Pickles 3.8 (6) 2 Reviews By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 1, 2012 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 55 mins Cook Time: 5 mins Stand Time: 2 hrs Process Time: 10 mins Total Time: 3 hrs 10 mins Yield: 5 pints Jump to Nutrition Facts Ingredients 3 ½ pound medium zucchini 1 cup thinly sliced, halved onion (1 large) 3 tablespoon pickling salt Crushed ice 2 cup cider vinegar 1 ½ cup sugar 1 tablespoon mustard seeds 1 teaspoon celery seeds ½ teaspoon whole black peppercorns ½ teaspoon ground turmeric Directions Wash zucchini. Slice off the stem and blossom ends. Cut zucchini crosswise into 1/4-inch-thick slices. Measure 12 cups zucchini slices. In an extra-large nonmetal bowl, combine the 12 cups zucchini and the 1 cup onion slices. Sprinkle with salt; toss gently to coat. Top with 2 inches of crushed ice. Weight down mixture with a heavy plate. Allow to stand at room temperature for 2 hours. Remove any remaining ice from zucchini mixture; transfer zucchini mixture to a colander set in a clean sink and drain. In a 5- to 6-quart stainless-steel, enamel, or nonstick heavy pot, combine vinegar, sugar, mustard seeds, celery seeds, peppercorns, and turmeric. Bring to boiling, stirring until sugar dissolves. Add zucchini mixture. Return to boiling, stirring frequently; reduce heat. Simmer, uncovered, for 5 minutes. Ladle hot mixture into hot, sterilized pint jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids. Process in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Rate it Print Nutrition Facts (per serving) 41 Calories 9g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 41 % Daily Value * Sodium 439mg 19% Total Carbohydrate 9g 3% Total Sugars 8g Protein 1g Vitamin C 6.5mg 33% Calcium 10.1mg 1% Iron 0.2mg 1% Potassium 117mg 2% Folate, total 12.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.