These Zucchini Bread and Butter Pickles offer a delightful balance of sweet and tangy flavors, perfect for adding crunch to sandwiches, burgers, or charcuterie boards. Made with fresh firm zucchini, aromatic onions, and a traditional blend of celery seed, mustard seed, and turmeric, this recipe captures the essence of classic homemade pickling. The zucchini absorbs the sweet vinegar brine while retaining a satisfying crispness. Ideal for preserving summer harvests, these pickles make excellent gifts or pantry staples. Simple to prepare with common ingredients, they deliver a professional-quality result that enhances any meal. Enjoy their bright, zesty flavor throughout the season.
Zucchini Bread And Butter Pickles
Description
These Zucchini Bread and Butter Pickles offer a delightful balance of sweet and tangy flavors, perfect for adding crunch to sandwiches, burgers, or charcuterie boards. Made with fresh firm zucchini, aromatic onions, and a traditional blend of celery seed, mustard seed, and turmeric, this recipe captures the essence of classic homemade pickling. The zucchini absorbs the sweet vinegar brine while retaining a satisfying crispness. Ideal for preserving summer harvests, these pickles make excellent gifts or pantry staples. Simple to prepare with common ingredients, they deliver a professional-quality result that enhances any meal. Enjoy their bright, zesty flavor throughout the season.Ingredients
Directions
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Wash zucchini thoroughly and cut into thin slices, approximately 1/4 inch thick.
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Dice onions and combine with zucchini slices in a large bowl.
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Cover the zucchini and onions with cold water and add pickling salt.
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Cover the bowl with ice and let stand for 2 hours to crisp the vegetables.
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Drain the zucchini and onions well, then rinse briefly with cold water.
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In a large non-reactive pot, combine sugar, cider vinegar, celery seed, turmeric, and mustard seed.
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Bring the brine mixture to a boil over medium-high heat, stirring until sugar is dissolved.
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Reduce heat and simmer for 5 minutes.
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Pack the drained zucchini and onions tightly into sterilized pint jars, leaving 1/2 inch headspace.
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Pour the hot brine over the vegetables, ensuring they are fully covered and maintaining 1/2 inch headspace.
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Remove air bubbles, wipe jar rims, and seal with lids and bands.
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Process jars in a boiling water bath for 10 minutes.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 562.7kcal
- % Daily Value *
- Total Fat 0.9g2%
- Saturated Fat 0.3g2%
- Cholesterol 0.0mg0%
- Sodium 58548.1mg2440%
- Total Carbohydrate 133.7g45%
- Dietary Fiber 3.5g15%
- Sugars 127.0g
- Protein 3.6g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
These pickles yield approximately 3 pints. For best flavor, allow pickles to sit for at least one week before eating.
Ensure jars are properly sterilized and sealed to prevent spoilage. Process in a boiling water bath for safe long-term storage.
Use fresh, firm zucchini for the best texture. Avoid overly large or seedy zucchini which may become mushy.
The original source included recipes for Tomato Catsup, Southern Cornbread, and Chow-Chow, which have been excluded to focus on the Zucchini Bread and Butter Pickles.
Store sealed jars in a cool, dark place. Once opened, refrigerate and consume within a few weeks.
