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Bread & Butter Zucchini Pickles

Here's how you make Bread & Butter Zucchini Pickles
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  • Servings: 8
  • Prep: 60m
  • Cook: 15m
  • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 1 pound zucchini (very firm medium zucchini, sliced crosswise 1/8 inch thick)
  • 1/2 cup yellow onion, thinly sliced
  • 3 tablespoons kosher salt
  • Ice water
  • 1 1/2 cups apple cider vinegar
  • 1/3 cup granulated sugar
  • 2 teaspoon mustard seeds (brown or yellow mustard seeds, crushed)
  • 1 1/2 teaspoon dry mustard powder
  • 1 teaspoon ground turmeric
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a large bowl, toss the zucchini and onion with 2 tablespoons of the kosher salt. Cover with ice water and let stand until just softened, about 45 minutes. Drain the zucchini and onion well and pat dry.

  • Step 2: Meanwhile, in a medium saucepan, combine the remaining 1 tablespoon of salt with the vinegar, sugar, mustard seeds, mustard powder, turmeric and 1/2 cup of water. Bring to a boil, stirring to dissolve the sugar; let cool completely.

  • Step 3: Transfer the zucchini and onion to a 1-quart glass jar and pour in enough brine to cover. Seal with the lid and refrigerate overnight before serving.


We hope you enjoy this recipe!

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