Bread and Butter Zucchini Pickles

These bread and butter zucchini pickles are easy to make and are as delicious as the classic bread and butter pickles we all love. Simply by swapping the cucumber for zucchinis, you’re bound to get a nice crunch while keeping the same authentic flavor.

To get a round-up flavor, bread and butter pickles are usually infused with turmeric, celery seeds, and mustard seeds, giving them a milder, richer taste far different from sour dill pickles, for example.

Whether you’re going to be canning or using any other method, you need to make sure to add pickling salt (pure salt without any caking agents) as well as vinegar or some sort of acidic ingredient and sugar so you can keep a crisper, firmer texture from start to finish.  

Ingredients

1. Wash zucchini properly. Slice off the stem and blossom ends. Cut zucchini crosswise into 1/4-inch-thick slices. Measure 12 cups zucchini slices.

2. In an extra-large nonmetal bowl, combine the 12 cups zucchini and the 1 cup onion slices. Sprinkle with salt; toss gently to coat. Top with 2 inches of crushed ice. Weight down mixture with a heavy plate. Allow to stand at room temperature for 2 hours.

3. Remove any remaining ice from zucchini mixture; transfer zucchini mixture to a colander set in a clean sink and drain.

4. In a 5- to 6-quart stainless-steel, enamel, or nonstick heavy pot, combine vinegar, sugar, mustard seeds, celery seeds, peppercorns, and turmeric. Bring to boiling, stirring until sugar dissolves. Add zucchini mixture. Return to boiling, stirring frequently; reduce heat. Simmer, uncovered, for 5 minutes.

5. Ladle hot mixture into hot, sterilized pint jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids.

6. Process in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Nutrition Facts (per serving)