Looking for new ways to use up that garden zucchini harvest? Make a batch of bread and butter zucchini pickles! They're sweet, mild, and tangy - perfect for topping your next burger.
Prep Time10 minutesmins
Resting Time2 daysd
Total Time2 daysd10 minutesmins
Servings: 16servings
Calories: 21kcal
Ingredients
1poundsmall zucchini, thin sliced
½mediumonion, thin sliced
8ouncesvinegar, apple cider or white
¾cupgranulated sugar
2ounceswater
1tablespoonkosher salt
1teaspoonmustard seed
1teaspooncelery seed
½teaspoonturmeric
Instructions
Pack two pint size jars with sliced zucchini and onions. Set aside.
In a saucepan over medium heat, add vinegar, sugar, water, salt, mustard seed, celery seed, and turmeric. Whisk to combine. Heat to boiling and cook for 1 minute, or until sugar is completely dissolved. Remove from heat and allow to cool slightly.
Pour brine into jars to completely cover zucchini and onions. If your jars are packed very tightly, you may have some leftover brine.
Tightly seal, gently shake to disperse ingredients, and refrigerate for 2 days to allow zucchini to pickle. Store zucchini pickles in refrigerator for up to 2 months.