Bread And Butter Pickles(I Make Mine With Zucchini.)
Tangy and crisp bread and butter pickles with zucchini, perfect for snacking or as a condiment, blending sweet, sour, and spicy flavors for a versatile treat.
Ingredients
Instructions
- Wash pickles and slice them 1/4-inch thick.
- Add sliced onions, peppers cut into narrow strips, and whole garlic cloves.
- Sprinkle salt over the layers as you work.
- Mix a tray of ice cubes through the pickles.
- Place another tray on top.
- Let stand for 3 hours.
- You may need more ice during this time.
- Drain and discard salt water.
- Divide the pickles into two batches.
- Combine vinegar, sugar, and spices in a pot.
- Heat the mixture until the sugar dissolves.
- Divide the hot vinegar mixture and pour over each batch of pickles.
- Bring to a boil and ladle into sterilized jars.
Tips & Substitutions
For added flavor, consider using fresh herbs like dill or thyme to enhance the pickles. If you prefer less sweetness, reduce the sugar by a cup or substitute with honey or agave syrup. For a spicier kick, add red pepper flakes or sliced jalapeños. Be sure to slice the zucchini evenly to ensure consistent pickling.
Serving Suggestions
These bread and butter pickles make a fantastic condiment for sandwiches, burgers, or as a topping for salads. They also pair beautifully with dishes like Wendell'S Depression Casserole or can be served alongside charcuterie boards for a burst of tangy flavor. Enjoy them straight from the jar for a refreshing snack!
Storage & Reheating
Store the pickles in sterilized jars in the refrigerator for up to 2 months. Ensure they are fully submerged in the brine to maintain their crispness. If you want to enjoy them later, consider canning them using proper methods to extend their shelf life. Avoid reheating as they are best served cold.
Nutrition & Diet Analysis (per serving)
Each serving of Bread And Butter Pickles(I Make Mine With Zucchini.) contains roughly 1121 calories, with 24g protein, 188g carbohydrates, and 29g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (100% of the Daily Value), and potassium (54% of the Daily Value). Note that it is relatively high in sodium, at 1346mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables for this recipe?
Absolutely! While zucchini is a great choice, you can also experiment with other vegetables like carrots or cauliflower. Just ensure they are cut to a similar size to maintain even pickling. Each vegetable will impart its unique flavor, making your pickles even more interesting.
How can I make these pickles spicier?
To add heat to your bread and butter pickles, incorporate sliced jalapeños or red pepper flakes into the mix. Start with a small amount and adjust to your desired spice level. The heat will infuse during the pickling process, resulting in a deliciously tangy and spicy pickle.
What can I do if my pickles are too salty?
If your pickles turn out too salty, you can soak them in fresh water for a few hours to help draw out some of the saltiness. Drain and rinse before storing them again. For future batches, consider reducing the amount of salt used in the initial preparation.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).