Camper Canning

Zucchini Bread & Butter Pickles

Just because we are living in the RV, does not mean we need to stop doing what we used to do.  
In my case, not learning new things.  I always wanted to learn how to can fruits and veggies.  
Why should I not learn camping canning while living in my 30’ish travel trailer?  Let’s see how this works out.
Honestly, this works out perfectly.  One caveat: Be Sure You Have Plenty of Fuel for Cooking!
This recipe comes from The Old Farmer’s Almanac (Since 1792).  Was looking online for something to do with the pounds of zucchini that just appeared out of thin air. PLUS, Sparky has a request for some Bread & Butter Pickles.
So, VOILA! Let’s do both at once! Here is the recipe for what is marinating as I type.  
Will process the filled jars in the hot water bath in about two hours.  This one is super easy for the newbies to canning!  PLUS it is rated 3.8/5 with 13 votes.  This will be delish!
From “Even pickle devotees will be fooled into thinking you’ve used cucumbers.”



1 quart unpeeled, thinly sliced, small fresh zucchini
2 small to medium onions, thinly sliced
2 cloves garlic, sliced
1/4 cup salt
1-1/4 cups cider vinegar
1-1/4 cups sugar
1 teaspoon celery seed
2 teaspoons mustard seed
1/2 teaspoon turmeric


  1. Sprinkle the zucchini, onions, and garlic with salt, and cover with cold water. Let stand 2 hours.
  2. Drain, rinse in fresh cold water, and drain again.
  3. In the meantime, combine the remaining ingredients in a large pot and boil 5 minutes.
  4. Add the vegetables, remove the pot from heat, and let stand 3 hours.
  5. Return the pot to a boil and simmer 5 minutes.
  6. Pack pickles into sterilized jars and process 10 minutes in boiling water.

The Recipe can also be found by Clicking Here.

Remember, I will delete anything crude or obnoxious to protect the community. Thank You!

Leave a Reply