Quick Refrigerator Bread and Butter Zucchini Pickles is the perfect recipe when you have an abundance of summer zucchini. It’s an easy recipe, and sweet pickles can be used in many different ways.  

Quick Refrigerator Bread and Butter Zucchini Pickles

If you’re looking for more quick pickle recipes, Refrigerator Quick Pickled Red Onions and Refrigerator Tomato Jam are perfect recipes to try!

Most of us long for a simpler way of life. Growing our produce, making our pantry staples, and creating meals from scratch are ways we can celebrate the abundance in our lives.

Quick refrigerator pickled foods are some of my favorite recipes because they are easy to make and taste amazing. Most people would think about something other than pickling zucchini, so I hope this recipe inspires you to try something different.

One of the most frequent questions I receive in gardening groups is, “What on earth should we do with all the zucchini during the peak season of the garden?” Most people make zucchini bread during this time of year, but if you’re looking for something unique, this recipe is your answer.

Instead of giving your friends and family a basket full of squash, why not make this sweet zucchini pickle recipe and drop it off to them? Be sure they know they need to put it in the refrigerator immediately.

I found this recipe in the Jimtown Store Cookbook. The original recipe had one teaspoon of fennel seeds, but I felt the taste overpowered the pickles, so I omitted that ingredient.

Don’t you love vintage cookbooks? I look for tried-and-true recipe that can be passed down through generations when trying something new.

Fun Facts About Zucchini

• The most flavorful zucchini are the small and medium-sized ones.  The darker the zucchini skin, the more nutrients you will find in this amazing fruit – and yes, it’s a fruit and not a vegetable.  
• Italians were the first ones to bring zucchini to the United States in the 1920s, according to Wikipedia.
• Did you know a zucchini has more potassium than bananas?  
• The world’s record for the largest zucchini weighed 65 pounds and was 69 1/2″ long.
• One zucchini has approximately 25 calories.  

Creating a Cozy Life Group

Since you clicked on a recipe for quick refrigerator bread and butter zucchini pickles, I’m guessing you like all things cozy living. I created a Facebook group called Creating a Cozy Life with over 185,000 like-minded souls.

It’s a group where we share recipes, pictures of things that leave you in awe, and ideas on how to make your life just a little bit more snug.  Join here to be part of the virtual cozy cabin.

Ingredients

1 teaspoon celery seeds 

1 teaspoon whole yellow mustard seeds 

2 1/2 pounds zucchini, sliced into 1/4″ thick rounds (approximately 7-8 medium zucchini) 

1 large yellow onion, halved and thinly sliced 

1 1/2 cups white wine vinegar 

1 1/2 cups sugar 

1 teaspoon kosher salt 

1/2 teaspoon ground turmeric 

1/2 teaspoon freshly ground pepper 

1/4 cup tiny, stemless fresh dill fronds, loosely packed 

Directions

PLEASE NOTE: A nonreactive dish is something that isn’t aluminum, coffer, or cast iron. You can use stainless steel, ceramic, glass, and metal cookware with enamel coating.

1. Toast the mustard seeds and celery seeds in a heavy skillet over medium heat, stirring often, until fragrant (about 3 to 4 minutes). Remove from the skillet immediately and cool.  
2. In a shallow, nonreactive 3-quart dish, place zucchini and onions.  
3. Over medium heat in a nonreactive medium saucepan, combine vinegar, sugar, toasted seeds, salt, turmeric, pepper, and dill. Bring the mixture to a boil, stirring to dissolve the sugar.  
4. In a large bowl, pour the hot brine over the zucchini slices and onion slices. Stir to combine the hot mixture and cool to room temperature.  
5. Cover the dish with plastic and refrigerate for at least 24 hours.  
6. Transfer the zucchini pickles and brine to jars or containers with tight-fitting lids like pint jars, and store in the refrigerator. The zucchini pickles will last up to four weeks.  

Tips for Making Quick Pickles

• Use small zucchini – not overgrown squash for the best quality pickles. Wash zucchini thoroughly for optimal results.
• After marinating in the pickling juice for 24 hours, the zucchini pickles will shrink in size. The longer they soak in the pickle brine, the tastier they become.  
• Quick bread and butter refrigerator pickles will last for four weeks in the refrigerator when adequately stored with a tight-fitting lid.  
• You might also want to experiment with adding garlic cloves, red pepper flakes, cayenne pepper, sliced jalapeños, and other fresh herbs to your brine.
• You can also make zucchini spears or zucchini ribbons instead of slices.  
• Apple cider vinegar can be substituted for the white vinegar.
• Share your summer bounty with friends and neighbors by giving them a taste of your excellent recipes. This butter pickle recipe is the perfect place to start.
• You can easily divide the recipe in half to make small batch pickles.
• Yellow squash is a perfect addition to this delicious recipe as well.

How to Use Your Zucchini Pickle Recipe

• You can use the bread and butter pickles zucchini in sandwiches, just like regular bread and butter pickles. 
• Chop some zucchini pickles up in your salad for a crunchy twist.  
• Add the pickled zucchini to a charcuterie board.  
• These are the best pickles that go nicely with BBQ sandwiches. You can also use leftover pickle juice to make BBQ sauce.  
• How about adding zucchini pickles to your grilled cheese sandwich?  
• Use pickled zucchini in your potato salad recipe.  
• How about marinating chicken in the leftover pickle juice? This simple brine adds so much flavor to the chicken.  

We’ve reached the end of the Quick Bread and Butter Zucchini Pickles. I hope you enjoyed another great recipe your family will love. It’s a great way to use the abundance of zucchini in your garden.

Let me know in the comments below how you liked this easy Quick Bread and Butter Zucchini Pickles recipe. 

Make sure you join our Creating a Cozy Life Group. You’re not going to believe how amazing it is.

Please pin this sweet pickle recipe above on your recipe board on Pinterest, so that you can refer back to it again.  

You can follow me here on PINTEREST. If you make this quick pickle recipe and take a photo, be sure to tag me here on INSTAGRAM.

Thanks for stopping by. I’m so happy you found us!  

Zucchini Recipe Ideas

• Creamy Chicken Zucchini Soup
• Savory Caprese Zucchini Pancakes

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Printable Recipe Card Quick Bread and Butter Zucchini Pickles with Nutritional Information