Zucchini Bread and Butter Pickles

Transform your summer zucchini harvest into irresistible Zucchini Bread and Butter Pickles—a tangy-sweet, crunchy delight that’s perfect for snacking, sandwiches, or charcuterie boards. This easy, no-canning recipe combines thinly sliced zucchini and onions with a fragrant pickling brine made from white vinegar, sugar, mustard seeds, celery seeds, and a warm hint of turmeric and cloves. Ready in just 30 minutes of active prep and cooking time, these quick pickles develop their signature flavor after a day in the fridge, making them a perfect make-ahead condiment. Whether you're looking for a creative way to use up garden-fresh zucchini or craving a jar of homemade pickles, this recipe is a game-changer for lovers of bold, zesty preserves.

Nutriscore Rating: 48/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 cups (thinly sliced) Zucchini
• 1 cup (thinly sliced) Onion
• 2 tablespoons Coarse salt
• 2 cups White vinegar
• 1.5 cups Granulated sugar
• 1 tablespoon Mustard seeds
• 1 teaspoon Celery seeds
• 0.5 teaspoon Ground turmeric
• 0.25 teaspoon Ground cloves

Directions

Step 1

In a large mixing bowl, combine the sliced zucchini and onion. Sprinkle with coarse salt, toss well, and let sit for about 1-2 hours to draw out excess moisture.

Step 2

Rinse the zucchini and onions thoroughly under cold water to remove the salt. Drain well and set aside.

Step 3

In a large saucepan, combine the white vinegar, granulated sugar, mustard seeds, celery seeds, ground turmeric, and ground cloves. Heat over medium-high heat, stirring occasionally, until the sugar has completely dissolved and the mixture comes to a simmer.

Step 4

Add the drained zucchini and onions to the saucepan and bring the mixture back to a gentle simmer. Cook for 3-4 minutes until the vegetables are just tender but still retain their crispness.

Step 5

Remove the saucepan from the heat and let the mixture cool slightly.

Step 6

Transfer the zucchini and onion mixture along with the pickling liquid into clean, sterilized glass jars. Seal the jars with lids and let them cool to room temperature.

Step 7

Refrigerate the pickles for at least 24 hours before serving to allow the flavors to meld together. Store in the refrigerator for up to 3 weeks.

Nutrition Facts

Serving size	(1714.0g)

Amount per serving	% Daily Value*
Calories	1621.2

Total Fat 6.3g	0%
Saturated Fat 1.0g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 19752.9mg	0%
Total Carbohydrate 378.0g	0%
Dietary Fiber 11.0g	0%
Total Sugars 358.0g
Protein 12.8g	0%

Vitamin D 0IU	0%
Calcium 263.7mg	0%
Iron 5.7mg	0%
Potassium 2336.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 3.5%

Protein: 3.2%

Carbs: 93.3%