Quick Refrigerator Bread and Butter Zucchini Pickles is the perfect recipe when you have an abundance of summer zucchini on your hands. It’s an easy recipe, and sweet pickles can be used in many different ways.
Most of us long for a more simple way of living. 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 wouldn’t think about pickling zucchini, so I hope this recipe inspires you to try something different.
One of the most frequent questions I have in gardening groups is, “What on earth to do with all the zucchini during the peak season of the garden?” Most people make zucchini bread during this time of year. 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? Make sure they know they need to put it in the refrigerator right away.
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? Finding recipes that are tried and true that can be passed down through generations is something I look for when trying something different.
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 that brought 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, according to the foodchannel.com.
- 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 117,000 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.
How to Make Quick Bread and Butter Zucchini Pickles:
Ingredients for Quick Zucchini Bread and Butter Pickles
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 for Making Quick Bread and Butter Zucchini Pickles
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) Over medium heat, toast the mustard seeds and celery seeds in a heavy skillet, often stirring until fragrant (about 3 to 4 minutes). Remove from 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) Pour the hot brine over the zucchini slices and onion slices in a large bowl. 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 keep up to four weeks.
Printable Recipe Card Quick Bread and Butter Zucchini Pickles
Quick Bread and Butter Zucchi Pickles is the perfect recipe to have on hand when you have an abundance of zucchini from your garden.
- 1 teaspoon celery seeds
- 1 teaspoon whole yellow mustard seeds
- 2 1/2 pounds zucchini, sliced into 1/4" inch thick rounds (approximately 7 or 8 medium-sized 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 dill fronds, loosely packed
- Over medium heat, toast the mustard seeds and celery seeds in a heavy skillet, stirring often until fragrant (about 3-4 minutes)
- In a shallow, nonreactive 3-quart dish, scatter the zucchini and sliced onions.
- Over medium heat, in a nonreactive saucepan, combine the sugar, vinegar, toasted seeds, salt, turmeric, pepper, and dill. Bring the mixture to a boil, stirring to dissolve the sugar.
- Pour the hot mixture over the zucchini and onions. Stir to combine. Cool to room temperature.
- Cover the dish with plastic and refrigerate for 24 hours.
- Transfer zucchini and brine to jars with tight-fitting lids and store in the refrigerator. The zucchini pickles will keep up to four weeks when properly stored.
Tips for Making Quick Bread and Butter Zucchini 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 these pickles 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.
- Some other items you might want to experiment with adding to your pickled zucchini mixture are garlic cloves, red pepper flakes, cayenne pepper, sliced jalapeños, and other fresh herbs.
- 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.
- You can add yellow squash to this delicious recipe as well.
How to Use Your Zucchini Bread and Butter 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 goes 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.
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