Bread And Butter Zucchini Pickles
Sweet and tangy zucchini pickles with a hint of dill and celery seed, perfect for summer snacking or adding a crunch to sandwiches and salads.
Ingredients
Instructions
- Put vinegar, sugar, salt, celery seed, dill seed, and mustard seed in a large, heavy pot over high heat and bring to a boil.
- Add zucchini slices and cover. Remove from heat and let stand for 1 hour.
- Return the pot to the stove over high heat.
- Bring to a boil again, then reduce heat and simmer for 3 minutes.
- Pack the pickles loosely into 4 sterilized 1-quart jars.
- Pour the hot liquid over the zucchini to cover the pickles and scald.
- Process the jars in a boiling water bath for 20 minutes.
- When cool, store in a dark, cool place.
Tips & Substitutions
For enhanced flavor, let the zucchini pickles sit for at least 24 hours before consuming. If you don't have celery seed, you can substitute with caraway seeds. Adjust the sugar to your desired sweetness, depending on your preference for tanginess. For a spicier kick, consider adding a few red pepper flakes to the brine.
Serving Suggestions
These Bread and Butter Zucchini Pickles are perfect as a tangy side dish for barbecues or picnics. They pair beautifully with sandwiches or burgers and can elevate salads. For a delightful snack, serve them alongside Honey-Pecan Biscuits to create a sweet and savory combination.
Storage & Reheating
Store the sealed jars in a dark, cool place, where they can last for up to a year. Once opened, keep the pickles in the refrigerator and consume within a few weeks. If you find them too tangy, try pairing with creamy dishes like Pasta Slaw to balance the flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Bread And Butter Zucchini Pickles contains roughly 246 calories, with 5g protein, 58g carbohydrates, and 1g fat. It is an excellent source of vitamin C (100% of the Daily Value) and dietary fiber (38% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1798mg per serving (78% 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 pickle recipe?
Yes, you can experiment with other vegetables such as cucumbers, carrots, or even bell peppers. Just ensure that the pieces are cut uniformly for even pickling. The brine will work well with various vegetables while still delivering that classic sweet and tangy flavor.
How long do these pickles need to sit before they are ready to eat?
While you can taste them after just a few hours, it's best to let the pickles sit for at least 24 hours in the refrigerator. This allows the flavors to meld together and fully develop, giving you the best tasting pickles possible.
What can I do if my pickles are too sweet?
If you find your pickles too sweet, you can balance the flavor by adding more vinegar to the brine next time you make them. Another option is to serve them alongside savory dishes, such as Bud'S Favorite Salad Dressing, which can help cut through the sweetness.
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).