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Tangy Crispy Bread and Butter Zucchini Pickles

bread and butter zucchini pickles - featured image
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A quick and easy homemade snack featuring tangy, crispy bread and butter zucchini pickles with a perfect balance of sweet, sour, and spice.

Ingredients

Scale
  • 4 medium fresh zucchini, sliced into 1/4-inch rounds
  • 2 cups white vinegar
  • 1 1/2 cups granulated sugar
  • 1 tablespoon salt (kosher salt or pickling salt preferred)
  • 1 medium onion, thinly sliced
  • 2 teaspoons mustard seeds
  • 1 teaspoon celery seeds
  • 1/2 teaspoon ground turmeric
  • 1 small cinnamon stick (optional)
  • 3 whole cloves (optional)

Instructions

  1. Wash and dry the zucchini thoroughly. Slice each zucchini into 1/4-inch thick rounds. Thinly slice the onion. Toss both in a large mixing bowl.
  2. In a medium saucepan, combine 2 cups (480 ml) white vinegar, 1 1/2 cups (300 g) granulated sugar, and 1 tablespoon (18 g) salt. Add mustard seeds, celery seeds, ground turmeric, cinnamon stick, and whole cloves. Bring to a gentle boil over medium heat, stirring occasionally until the sugar and salt dissolve, about 5 minutes.
  3. Pour the hot pickling liquid over the zucchini and onion mixture in the bowl. Use a spoon to gently stir and make sure all slices are submerged. Let it sit at room temperature until the mixture cools to about 70°F (21°C), roughly 30 minutes.
  4. Using a slotted spoon, transfer the zucchini and onions into clean glass jars, packing tightly but without smashing. Pour the remaining liquid over the top to cover completely. For extra crispness, chill the pickles overnight before serving.
  5. Seal jars with lids and refrigerate. The pickles will develop flavor after at least 4 hours but taste best after 24 hours. They keep well refrigerated for up to 2 weeks.

Notes

Use a sharp knife or mandoline slicer for even zucchini slices to ensure uniform pickling. Do not skip sugar as it balances the tang and adds classic bread and butter flavor. Let the pickles cool before refrigerating to avoid sogginess. Adjust soaking time to prevent zucchini from becoming mushy. Cinnamon and cloves are optional but add a warm twist. For a crispier texture, coat zucchini slices lightly with almond flour before frying. Vinegar can be swapped with apple cider vinegar for a fruitier tang. Onions can be replaced with shallots for a milder bite.

Nutrition

Keywords: zucchini pickles, bread and butter pickles, quick pickles, homemade snack, tangy pickles, crispy pickles, summer snack

Find it online: https://goldensimmer.com/tangy-crispy-bread-and-butter-zucchini-pickles-recipe-easy-homemade-snack/