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Easy Tangy Bread and Butter Zucchini Pickles Recipe Perfect for Summer Snacks

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A simple and quick recipe for tangy bread and butter zucchini pickles that balance sweet and sour flavors, perfect for summer snacking and adding crunch to meals.

Ingredients

Scale
  • 4 medium-sized fresh zucchini, thinly sliced (about 1/8-inch thick)
  • 2 cups (480 ml) white vinegar (or apple cider vinegar for a fruitier note)
  • 1 ½ cups (300 g) granulated sugar
  • 1 cup (240 ml) water
  • 1 tablespoon (18 g) kosher or pickling salt
  • 2 tablespoons (20 g) mustard seeds
  • 1 teaspoon (2 g) celery seeds
  • 1 teaspoon (2 g) ground turmeric
  • ½ teaspoon (1 g) ground cinnamon
  • 4 whole cloves
  • 1 medium onion, thinly sliced (optional)
  • 2 smashed garlic cloves (optional)

Instructions

  1. Slice zucchini and onions into thin rounds about 1/8-inch (3 mm) thick using a sharp knife.
  2. Place zucchini and onions in a large bowl, sprinkle with 1 tablespoon kosher salt, toss gently to coat, and let sit for 1 hour at room temperature.
  3. After 1 hour, drain the liquid using a colander, rinse the veggies under cold water to remove excess salt, and pat dry with a clean towel.
  4. In a large saucepan, combine vinegar, water, sugar, mustard seeds, celery seeds, ground turmeric, ground cinnamon, and cloves. Bring to a boil over medium heat, stirring occasionally to dissolve sugar.
  5. Reduce heat and simmer for 5 minutes to let spices infuse.
  6. Carefully pack zucchini and onion slices into sterilized pint jars, layering smashed garlic cloves between if using, leaving about ½-inch headspace.
  7. Pour the hot brine over the packed vegetables, covering completely. Use a wooden spoon to press down gently and remove air bubbles.
  8. Wipe rims clean and seal jars with lids.
  9. Let jars cool to room temperature, then refrigerate. Allow pickles to marinate at least 24 hours before eating; flavors develop best over 3-5 days.

Notes

Use fresh spices for best flavor. Do not boil zucchini; the hot brine cooks them lightly while keeping crunch. Salting step is crucial for crispness. Refrigerate pickles and allow at least 24 hours before eating. For extra crunch, add grape or horseradish leaves. Recipe is naturally gluten-free. Substitute coconut sugar for white sugar for a different sweetness and color. Sterilize jars to extend freshness.

Nutrition

Keywords: zucchini pickles, bread and butter pickles, summer snacks, tangy pickles, quick pickles, refrigerator pickles, easy pickles

Find it online: https://chrisfeasts.com/easy-tangy-bread-and-butter-zucchini-pickles-recipe-perfect-for-summer-snacks/