Description
Transform your summer zucchini into a deliciously sweet and tangy condiment with these Bread and Butter Zucchini Pickles. Perfect for adding a refreshing crunch to sandwiches or serving as a vibrant side dish, this recipe captures the classic flavors of traditional bread and butter pickles with a delightful twist. Made with fresh ingredients, these pickles are easy to prepare and offer a homemade touch that will elevate any meal.
Ingredients
Scale
- 4 medium zucchini (about 2 pounds), sliced into 1/4-inch rounds
- 1 large onion, thinly sliced
- 1/4 cup pickling salt
- 2 cups apple cider vinegar
- 1 cup white vinegar
- 2 cups granulated sugar
- 2 tablespoons mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon ground turmeric
Instructions
- In a large bowl, mix zucchini and onion with pickling salt. Allow to sit for 2 hours to draw out moisture.
- Drain and rinse the zucchini and onion in cold water, pressing gently to remove excess liquid.
- In a non-reactive pot, combine apple cider vinegar, white vinegar, sugar, mustard seeds, celery seeds, and turmeric. Bring to a boil until sugar dissolves.
- Add drained zucchini and onion; simmer for 5-7 minutes until tender-crisp.
- Pack hot mixture into sterilized pint jars, ensuring slices are submerged in brine with 1/2 inch headspace.
- Remove air bubbles and clean jar rims before sealing with lids.
- Process jars in boiling water for 10 minutes. Cool completely on a towel for 24 hours before checking seals.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Condiment, Side Dish
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: About 1/4 cup (60g)
- Calories: 70
- Sugar: 16g
- Sodium: 350mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: <1g
- Cholesterol: 0mg