Quick Bread and Butter Zucchini Pickles is the perfect recipe when you have an abundance of zucchini on your hands. It’s an easy recipe, and the zucchini pickles can be used in so many different ways.
“When I pass a flowering zucchini plant in a garden, my heart skips a beat.”- Gwyneth Paltrow
Most of us long for a more simple way of living. Growing our own produce, making our own pantry staples, and creating meals from scratch are just some of the ways we can celebrate the abundance in our lives.
Quick refrigerator pickled foods are my favorite recipes because they are so quick and easy to make. Most people wouldn’t think about pickling zucchini, so I hope this recipe inspires you to try something a little bit different.
One of the most frequent questions I see in gardening groups is what on earth to do with all the zucchini gardens that offered during peak season? This recipe is your answer.
Instead of giving your friends and family a basket full of squash, why not make this sweet zucchini pickles recipe and drop it off to them? Make sure they know it must be refrigerated 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 just love vintage cookbooks? I think cookbooks are my favorite books to read. Finding recipes that are tried and true that are passed on down through the generations is something I look for when trying something different.
Fun Facts About Zucchini:
1) 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.
2) Italians are the first ones that brought zucchini to the United States in the 1920’s according to Wikipedia.
3) Did you know a zucchini has more potassium than bananas?
4) The world’s record for the largest zucchini weighed 65 pounds and was 69 1/2″ long, according to the food channel.com.
5) One zucchini has approximately 25 calories.
Creating a Cozy Life Group:
Since you clicked on a recipe for zucchini pickles, I’m guessing you like all things cozy living. I created a Facebook group called Creating a Cozy Life with over 26,000 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 Bread and Butter Zucchini 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 dill fronds, loosely packed
Directions for Making Quick Bread and Butter Zucchini Pickles
PLEASE NOTE: A nonreactive dish is something that isn’t aluminum, copper, 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, scatter the zucchini and onions.
3) Over medium heat in a medium nonreactive saucepan, combine the sugar, vinegar, toasted seeds, salt, turmeric, pepper, and dill. Bring the mixture to a boil, stirring to dissolve the sugar.
4) Pour the hot mixture over the zucchini and onions. Stir to combine and cool to room temperature.
5) Cover the dish with plastic and refrigerate for at least 24 hours.
6) Transfer the zucchini pickles to jars or containers with tight-fitting lids and store in the refrigerator. The zucchini pickles will keep up to four weeks.
Printable Version Quick Bread and Butter Zucchini Pickles:
- 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 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:
1) Make sure to use small squash – not overgrown zucchini.
2) 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.
3) Quick refrigerator bread and butter zucchini pickles will last for four weeks in the refrigerator when properly stored with a tight-fitting lid.
4) Some other items you might want to experiment with adding to your pickled zucchini are garlic cloves, red pepper flakes, cayenne pepper, and sliced jalapeños.
5) You can also cut the zucchini in spear shapes.
Ideas on How to Use Your Bread and Butter Zucchini Pickles:
1) You can use the bread and butter pickles zucchini in sandwiches, of course, just like regular bread and butter pickles.
2) Chop some zucchini pickles up in your salad for a crunchy twist.
3) Add the pickled zucchini to a charcuterie board.
4) BBQ sandwiches and pickles go nicely together. You can also use leftover pickle juice to make BBQ sauce.
5) How about adding zucchini pickles to your grilled cheese sandwich?
6) Use pickled zucchini in your potato salad recipe.
7) How about marinating chicken in the leftover pickle juice? Pickle juice adds so much flavor to the chicken.
We’ve reached the end of the Quick Bread and Butter Zucchini Pickles. I hope you enjoyed it.
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