Bread and Butter Pickles
Relishes, Jams and Jellies, Vegetables and Salads

Zucchini Bread and Butter Pickles

“They” say quick pickles like these Zucchini Bread and Butter Pickles are supposed to sit for 4-6 weeks to develop the flavor. I say they are awesome after only a few days.

Bread and Butter Pickles with Zucchini

I went a little crazy at the bargain produce section of the store last week and picked up a bag of mushrooms, a bag of tomatoes and bell peppers and a mixed bag of zucchini, eggplants and a cucumber. Each bag was $1! But I knew I had to do something with them within a day or two at most:

  • The mushrooms were sautéed in olive oil and frozen on a cookie sheet then put loose into a zip-to-lock bag so I can grap a handful and toss them in recipes like Chicken Fricasee or Beef Stroganoff. At least my portion, my guys won’t knowingly eat mushrooms.
  • The bell peppers got roasted and sliced and are packed in olive oil in the fridge.
  • The tomatoes and eggplants and some of the mushrooms got stir fried and served over pasta.

For the zucchini I could have gone with one of the desserts I mentioned in this roundup, but then I stumbled on the recipe for these pickles in the Ball Blue Book Guide to Preserving. (affiliate link – I receive a commission if you order through this link)

Yes, this is my favorite canning book, but the recipes are often for very large amounts of produce and those amounts can be a bit amorphous. This one called for 14- 16 small zucchini. Uh, can you define a small zucchini please? I shrunk down the recipe (and put it into cups to make it easier) and ended up with 4+ cups of pickles with 4-5 grocery store size zucchini – about 6 cups when sliced.

If you have monster sized zucchini, you are going to want to cut your slices in halves or quarters unless you want a 4″ diameter pickle slice.

These are quick pickles, also called “fresh pack” pickles. Which means they are brined for a few hours and then mixed with a spicy vinegar solution and canned.  In this case it is a sweet and mustard-y solution. According to the book you are supposed to let them sit for a few weeks to allow the flavor to develop. I tried them after two days and swooned!

Zucchini Bread and Butter Pickles

Prep time 1 hour, 40 minutes
Cook time 20 minutes
Total time 2 hours
Meal type Condiment, Salad and Vegetables
Occasion Summer
From book Ball Blue Book Guide to Preserving
Zucchini Bread and Butter Pickles. Small batch sweet and spicy pickles made with zucchini, mustard and celery seeds.

Ingredients

  • 4-5 Medium zucchini (about 6 cups slices)
  • 1 Small onion
  • 1 Medium green bell pepper
  • 1 1/2 tablespoon canning salt (see note)
  • 1-2 cup ice cubes
  • 2/3 cups sugar
  • 1 tablespoon mustard seed
  • 1 teaspoon dry mustard
  • 1/4 heaped teaspoon tumeric
  • 1/4 heaped teaspoon celery seed
  • 1/4 heaped teaspoon peppercorns
  • 1 cup white vinegar

Note

Makes about 4 half pint jars (1 cup jelly jars)

To ensure food safety, only canning salt should be used. It can be found with the canning supplies in most grocery stores.

For more information on canning techniques visit the Ball website.

Directions

Prepare vegetables:
-Slice zucchini into thin slices.
-Slice onion into strips lengthwise (not rings) - cut in half lengthwise then into long strips
-Seed and dice the bell pepper.

sliced onions
Combine vegetables in a large bowl. Sprinkle salt over the top and stir in.
pickling vegetables - brining
Add 1-2 cups ice cubes to the top of the vegetables. Let stand 1 1/2 hours.
ice cubes on vegetables
Drain and rinse the vegetables.
zucchini after brining
In a large saucepan, combine remaining ingredients. Bring to a boil.
bread and butter pickles sauce
Add vegetables, return to a boil. Reduce heat and simmer for 10 minutes.
cooking zucchini bread and butter pickles
Remove vegetables with a slotted spoon and pack into sterilized jars leaving 1/4 inch headspace. Ladle hot liquid over the vegetables. Remove air bubbles.
zucchini bread and butter pickles in jars
Adjust 2 piece cap and process 10 minutes in a boiling water canner.

 

Until next time, happy eating.

~Audrey

 

24 thoughts on “Zucchini Bread and Butter Pickles”

    1. Thanks for linking up Kathy, I am glad I found your site even though I am on the other coast and will probably never make it to your farm 😉

  1. These sound tasty. I have never made pickles before let alone zucchini pickles. I am not sure if I would have the nerve to try this or not. LOL! But, as I said, they do look good! Thanks for sharing at #HomeMattersParty

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