Zucchini Bread and Butter Pickles
Transform your summer zucchini harvest into irresistible Zucchini Bread and Butter Pickles—a tangy-sweet, crunchy delight that’s perfect for snacking, sandwiches, or charcuterie boards. This easy, no-canning recipe combines thinly sliced zucchini and onions with a fragrant pickling brine made from white vinegar, sugar, mustard seeds, celery seeds, and a warm hint of turmeric and cloves. Ready in just 30 minutes of active prep and cooking time, these quick pickles develop their signature flavor after a day in the fridge, making them a perfect make-ahead condiment. Whether you're looking for a creative way to use up garden-fresh zucchini or craving a jar of homemade pickles, this recipe is a game-changer for lovers of bold, zesty preserves.
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Recipe Information
Ingredients
- 4 cups (thinly sliced) Zucchini
- 1 cup (thinly sliced) Onion
- 2 tablespoons Coarse salt
- 2 cups White vinegar
- 1.5 cups Granulated sugar
- 1 tablespoon Mustard seeds
- 1 teaspoon Celery seeds
- 0.5 teaspoon Ground turmeric
- 0.25 teaspoon Ground cloves
Instructions
In a large mixing bowl, combine the sliced zucchini and onion. Sprinkle with coarse salt, toss well, and let sit for about 1-2 hours to draw out excess moisture.
Rinse the zucchini and onions thoroughly under cold water to remove the salt. Drain well and set aside.
In a large saucepan, combine the white vinegar, granulated sugar, mustard seeds, celery seeds, ground turmeric, and ground cloves. Heat over medium-high heat, stirring occasionally, until the sugar has completely dissolved and the mixture comes to a simmer.
Add the drained zucchini and onions to the saucepan and bring the mixture back to a gentle simmer. Cook for 3-4 minutes until the vegetables are just tender but still retain their crispness.
Remove the saucepan from the heat and let the mixture cool slightly.
Transfer the zucchini and onion mixture along with the pickling liquid into clean, sterilized glass jars. Seal the jars with lids and let them cool to room temperature.
Refrigerate the pickles for at least 24 hours before serving to allow the flavors to meld together. Store in the refrigerator for up to 3 weeks.
Nutrition Facts
Calories |
1621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.3 g | 8% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 19753 mg | 859% | |
| Total Carbohydrate | 378.0 g | 137% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 358.0 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2336 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
