Bread and Butter Zucchini Pickles (Refrigerator Recipe)
Turn garden zucchini into sweet, tangy bread and butter pickles with this easy refrigerator recipe. Crisp, flavorful, and no canning required!
Servings 8 servings
Calories 40kcal
Ingredients
- 4 cups sliced zucchini about 2 to 3 medium zucchini
- 1 small onion thinly sliced (yellow, red, or sweet)
- 1 tablespoon kosher salt or pickling salt
- 1 cup distilled white vinegar around 5% acidity
- 1/2 cup water
- 1/2 cup granulated sugar
- 1/2 tablespoon yellow mustard seeds
- 1/2 teaspoon celery seeds
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon whole black peppercorns
Instructions
Prepare the zucchini and onions:
- Wash the zucchini, trim off the ends, and slice into thin rounds. Thinly slice the onion.
- Place both in a colander set over a bowl and sprinkle with the salt. Toss well and let sit for 30 minutes to draw out excess moisture.
Make the brine:
- While the zucchini and onions are soaking, combine the vinegar, water, sugar, mustard seeds, celery seeds, turmeric, and peppercorns in a medium saucepan.
- Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and let cool slightly.
Pack the jars:
- Rinse the zucchini and onions well under cool running water and pat dry. Add them to a clean quart jar (or divide between two pint jars).
- Pour the warm brine over the vegetables, making sure they’re completely submerged.
Cool and refrigerate:
- Cover the jar and let it cool to room temperature for about 1 hour before transferring to the refrigerator.
- The pickles will be flavorful in about 24 hours, but taste best after 2 to 3 days. Store in the fridge and use within 2 to 3 months.
Nutrition
Serving: 0.5cup | Calories: 40kcal