Sweet and Tangy Zucchini Bread and Butter Pickles
These Sweet and Tangy Zucchini Bread and Butter Pickles are a delightful way to enjoy summer's bounty. Made with tender small zucchinis and crisp onions, this recipe creates a flavorful pickle that perfectly balances sweetness and tanginess. They're great on sandwiches, as a side dish, or straight from the jar! With simple ingredients and household staples, this recipe yields 8 pints of delicious pickles that improve with time, making them a great option for preserving the summer harvest.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
zucchini
18 (small, thinly sliced)
onions
4 (medium, thinly sliced)
vinegar
4 cups (white or apple cider vinegar)
sugar
4 cups (granulated)
pickling salt
4 teaspoons (fine)
celery seeds
1 1/2 tablespoons (whole)
turmeric
4 teaspoons (ground)
Instructions
1
Begin by thoroughly washing the zucchinis and onions. Slice zucchinis and onions thinly, setting them aside in a large bowl.
2
In a separate large pot, combine the vinegar, sugar, pickling salt, celery seeds, and turmeric. Stir well to integrate all the ingredients.
3
Bring this mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar and salt.
4
Once boiling, allow the mixture to cook for 5 minutes to develop the flavors.
5
Add the sliced zucchini and onions into the boiling mixture, stirring to coat them well. Bring back to a boil.
6
Remove the pot from heat and let the mixture cool slightly.
7
Carefully pack the zucchini and onion mixture into sterilized pint jars, ensuring to leave 1/2 inch of headspace at the top.
8
Wipe the rims of the jars with a clean towel to remove any residue. Place the lids on the jars and screw on the caps until they're fingertip-tight.
9
Process the jars in a boiling water bath canner for 10 minutes to ensure proper sealing.
10
Once processed, carefully remove the jars and let them cool completely on a clean towel or cooling rack.
11
After cooling, check the seals on the jars. If any jars did not seal properly, refrigerate those immediately.
12
Store the sealed jars in a cool, dry place. For optimal flavor, allow the pickles to sit for at least several weeks before enjoying.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of these zucchini pickles?
These pickles offer a perfect balance of sweetness and tanginess, similar to traditional bread and butter pickles.
What type of zucchini is best for this recipe?
Tender small zucchinis are recommended for the best texture and flavor.
How many zucchinis are needed?
You will need approximately 18 small zucchinis for this recipe.
How many onions should I use?
The recipe calls for 4 medium-sized onions.
What is the total yield of this recipe?
This recipe yields approximately 8 pint-sized jars of pickles.
What type of vinegar can I use?
You can use either white vinegar or apple cider vinegar depending on your preference.
How much sugar is required for the brine?
The brine requires 4 cups of granulated sugar.
What kind of salt is used in this recipe?
Use 4 teaspoons of fine pickling salt to ensure a clear brine.
What spices are added to the mixture?
The spices include 1 1/2 tablespoons of whole celery seeds and 4 teaspoons of ground turmeric.
How should the vegetables be prepared?
Both the zucchinis and onions should be washed and sliced thinly.
How long should the brine boil before adding vegetables?
Allow the brine mixture to boil for 5 minutes to fully develop the flavors.
Do I need to cook the zucchini in the brine?
Yes, add the sliced vegetables to the boiling brine and bring the entire mixture back to a boil before removing from heat.
How much headspace should be left in the jars?
Leave 1/2 inch of headspace at the top of each pint jar.
What is the processing time for canning?
Process the jars in a boiling water bath canner for 10 minutes.
How do I ensure a proper seal?
Wipe the rims clean, screw on the caps fingertip-tight, and process in a water bath.
What should I do if a jar doesn't seal?
If a jar fails to seal after cooling, it should be placed in the refrigerator immediately and consumed first.
Where is the best place to store the sealed jars?
Store the sealed jars in a cool, dry place away from direct sunlight.
How long should I wait before eating the pickles?
For optimal flavor, let the pickles sit for at least several weeks before opening.
Are these pickles good for sandwiches?
Yes, they are excellent on sandwiches, as a side dish, or eaten straight from the jar.
Is turmeric necessary for this recipe?
Turmeric provides the characteristic yellow color and earthy flavor typical of bread and butter pickles.
Can I use table salt instead of pickling salt?
Pickling salt is preferred because it lacks the additives in table salt that can make the brine cloudy.
Do I need to peel the zucchini?
No, the skin is left on; simply wash and slice the zucchinis thinly.
What is the benefit of using celery seeds?
Celery seeds add a savory, aromatic depth that complements the sweet and tangy brine.
Is this a good recipe for summer harvest?
Absolutely, it is specifically designed to help preserve a bounty of summer zucchinis.
What size jars are recommended?
Pint-sized jars are recommended for this specific recipe.
Can I reduce the amount of sugar?
While possible, the sugar is essential for the specific 'bread and butter' flavor profile and preservation balance.
Should the jars be sterilized?
Yes, ensure you are packing the mixture into sterilized jars for food safety.
How do I cool the jars after canning?
Place the processed jars on a clean towel or cooling rack and let them sit undisturbed until completely cool.
What are the main ingredients?
The main ingredients are zucchini, onions, vinegar, sugar, pickling salt, celery seeds, and turmeric.
How many grams of protein are in this recipe?
Nutritional data such as protein is not specified for this preserve recipe.