Zucchini Pickles - Bread And Butter
Zucchini pickles with a sweet and tangy flavor profile, featuring hints of turmeric and mustard seed. Perfect for adding a crunchy, flavorful condiment to sandwiches and salads, this recipe suits those who enjoy homemade preserves and relish the taste of fresh zucchini in a vibrant, preserved form.
Ingredients
Instructions
- Combine sliced zucchini, sliced onions, and salt in a large bowl and cover with crushed ice.
- Let stand for 3 hours and then drain well.
- Combine sugar, celery salt, turmeric, and mustard seed. Tie spices in a cloth if desired.
- Heat the spice mixture to boiling.
- Pour the hot spice mixture over the zucchini and onions and let stand for 2 hours.
- Bring the mixture to a boil and then simmer for 2 hours.
- Ladle the hot pickle into clean jars, leaving 1/2 inch headspace.
- Seal the jars and process in boiling water for 5 minutes.
Tips & Substitutions
For a crunchier pickle, try adding a few ice cubes during the brining process. If you want a spicier kick, consider adding red pepper flakes to the spice mixture. You can also substitute zucchini with cucumbers for a classic pickle taste. Remember to use fresh, high-quality ingredients for the best flavor.
Serving Suggestions
Serve these bread and butter zucchini pickles as a tangy side with grilled meats or sandwiches. They also pair beautifully with Homemade Applesauce for a sweet and savory meal. For a refreshing summer dish, combine them with a light salad or serve alongside a cheese platter.
Storage & Reheating
Once sealed, these zucchini pickles can be stored in a cool, dark place for up to a year. After opening, refrigerate and consume within a month. To enjoy them cold, simply take them out of the fridge; they make a delightful addition to summer picnic spreads.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Pickles - Bread And Butter contains roughly 411 calories, with 7g protein, 57g carbohydrates, and 17g fat. It is an excellent source of dietary fiber (20% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1562mg per serving (68% 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?
Yes, you can experiment with other vegetables like cucumbers, carrots, or even bell peppers. Just adjust the slicing size and brining time as needed, ensuring the vegetables maintain their crunch.
How long will the pickles last once opened?
Once opened, the pickles should be refrigerated and consumed within a month for the best flavor and texture. Properly sealed jars can last up to a year in a cool, dark place before opening.
Can I reduce the sugar in the recipe?
Absolutely! You can reduce the sugar according to your taste preference, but keep in mind it may affect the overall flavor and preservation of the pickles. Experimenting with natural sweeteners could also yield interesting results.
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).