I’m not a huge fan of pickles. At least not on regular basis, but on our last vacation I had a veggie burger that was topped with some that I absolutely fell in love with. They tasted somewhat like the sweet pickles I grew up with, but they weren’t made out of cucumbers. So, once we got home, I quickly got to work trying to figure out how to make some easy Bread & Butter Zucchini pickles of my own.
No More Cucumbers.. Bring On The Zucchini
When I ordered my veggie burger on vacation, I didn’t notice the description of the pickles. I was pleasantly surprised at the taste, but when I actually looked at what the pickles were, I couldn’t believe it was zucchini’s… and that I had never thought of pickling them before myself.
Easy Bread & Butter Zucchini Pickles
Forget the cucumbers, these zucchini pickles are so delicious and extremely easy to make.
- 1 pound unpeeled zucchini, washed and sliced
- 1 large yellow onion, sliced
- 2 TBSP Kosher Salt
- 1/4 cup coconut sugar
- 1/2 cup apple cider vinegar
- 1/4 tsp mustard seed
- 1/4 tsp mustard powder
- 1/8 tsp celery seed
- ice cubes
- Place sliced zucchini and onions in a large ceramic bowl.
- Sprinkle with salt, and using hands, mix the zucchini and onions until salt is distributed.
- Place enough ice cubes to cove the zucchini, onion mixture.
- Cover with plastic wrap and place in refrigerator for at least 3 hours or over night.
- Meanwhile, in a small saucepan, combine the coconut sugar, apple cider vinegar, and seasonings over medium high heat. Stir until everything is dissolved. Allow to come to a boil and then turn off heat. Allow to cool.
- Bring the zucchini and onions out of the refrigerator. Drain in a colander to remove access moisture. Place a few paper towels on top and press down gently to help rid of moisture.
- Place drained zucchini and onions in a glass quart jar. Pour pickling liquid over the zucchini, making sure it covers the mixture.
- Place a lid on the jar and keep pickles in the refrigerator for up to two month.
So Simple To Make
I grew up canning pickles with my grandmother. We would have baskets of cucumbers from my grandfathers garden, so pickles and relishes were always something we made.
I thought about this while putting together this recipe, but I knew I didn’t want to spend all day in the kitchen. I wasn’t sure if they were going to work in the first place, so a smaller, refrigerator batch was going to be the way to go.
To say these are easy to make is understatement.
I made this batch in one afternoon. Right after lunch I sliced the zucchini’s and onions. I placed them in the refrigerator and by the time I was ready to start dinner, I was able to get the pickling juice made, cooled and poured over the zucchini mixture.
Voila. In just a little bit of time, I had the most delicious and easy bread & butter zucchini pickles I’ve ever had right in my fridge.
How About You?
Have you ever been out to eat somewhere, tried something new, and then made it for yourself at home? Leave me a comment and let me know. I’d love to hear about it.