Description

Bread & Butter Zucchini Pickles are the perfect way to capture the essence of summer in a jar. These refrigerator pickles combine fresh zucchini and onions with a delightful blend of sweetness and tanginess from vinegar and spices. Ideal for summer barbecues, picnics, or as a crunchy snack, they elevate any meal with their vibrant flavor. Plus, this easy pickle recipe requires no canning—just prepare, refrigerate, and enjoy within 24 hours! Use your garden-fresh zucchinis to create a delicious homemade treat that pairs well with sandwiches, charcuterie boards, and salads. Your taste buds will thank you for this quick and satisfying addition to your culinary repertoire.

Ingredients

Scale

3 to 4 medium zucchini
1 medium onion
4 cups white vinegar
2 cups sugar
4 teaspoons sea salt
2 teaspoons mustard seed
2 teaspoons celery seed
1 teaspoon dried dill weed
3 teaspoons turmeric

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Instructions

Rinse zucchini under water and dry them. Peel and slice the onion into thin rounds. Cut zucchini into rounds about ¼ inch thick.
Pack clean quart jars with layers of zucchini and onion slices.
In a large pot, combine vinegar, sugar, salt, mustard seeds, celery seeds, dill weed, and turmeric. Bring to a boil over medium-high heat and simmer for 5 minutes.
Remove from heat; cool slightly before pouring the brine over the packed vegetables in jars.
Seal jars tightly and refrigerate for at least 24 hours for optimal flavor.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: APPETIZERS
Method: Refrigerator
Cuisine: American

Nutrition

Serving Size: 1/4 cup (60g)
Calories: 45
Sugar: 10g
Sodium: 300mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 1g
Protein: <1g
Cholesterol: 0mg