Looking for a tasty way to preserve your summer squash? Bread and Butter Pickles are the answer! This easy recipe turns fresh zucchini into sweet, tangy and slightly spicy pickles that are perfect for sandwiches, snacks or as a zesty side.
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These homemade bread and butter pickles have been a staple in my kitchen for years. They’re sweet, tangy and perfect for topping sandwiches or snacking straight from the jar. What I love most is that this recipe uses a quick-pickling method—no canning, hot water baths or fancy tools required. Just zucchini and a few basic ingredients are all you need to make these delicious refrigerator pickles.
Before we dive into the recipe, I have to share the charming backstory behind the name “bread and butter pickles.” It’s said to have originated with Cora and Omar Fanning of Streator, Illinois, in the early 1920s. Cora would trade her sweet pickle chips for groceries, including bread and butter, from a local grocer. The pickles were so well-loved that the name stuck.
Now let’s dive into how you can make these quick pickles in your own kitchen!
There are two main components to refrigerator pickles:
- Zucchini: The texture of zucchini holds up well during pickling, making it a great choice for homemade pickles. If you have a garden bursting with squash, this is a perfect way to use it up!
- Pickling Brine: This liquid mixture is essential for pickling. This recipe uses a simple brine consisting of vinegar, sugar, and water, creating a tangy and slightly sweet solution that preserves the zucchini.
Let’s chat about the best vinegar to use. I love using apple cider vinegar for pickling zucchini because it adds a mild, fruity tang that complements the summer squash without overpowering it. White wine vinegar and distilled white vinegar work well, too.
Spices
Classic bread and butter pickles traditionally use a mix of mustard seeds, celery seeds and turmeric. I also like to add a pinch of chili flakes for a bit of extra heat, but if you prefer sweeter pickles, just skip the chili flakes.
The beauty of making homemade pickles is that you can adjust the spice ratios to suit your taste preferences, so feel free to experiment with these spices or add other favorites like dill or coriander seeds.
While you don’t need it, a crinkle-cut knife is a fun addition. It creates those iconic ridges that add extra crunch and charm to your bread and butter pickles—plus, it’s great for making DIY potato chips!
- Prep the zucchini. Place the sliced zucchini in a large bowl and sprinkle with 1 tablespoon kosher salt. Let it sit for 1 hour to draw out excess moisture. After an hour, rinse the zucchini thoroughly with water and drain it well.
- Thinly slice the shallot and garlic cloves. Add these to the bowl with the zucchini.
- Make the brine. In a medium saucepan, combine ¾ cup water, apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric and bay leaf. If you like a bit of heat, add the chili flakes. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar has fully dissolved. Remove it from the heat and let it cool for 10 minutes.
- Pour the pickling liquid over the zucchini and shallots mixture. Stir gently to combine. Transfer everything to glass pint jars, making sure the pickling liquid completely covers the zucchini.
- Cool and store. Allow the jars to cool to room temperature, uncovered. Once cool, cover with lids and refrigerate. The pickles will be ready to enjoy after 24 hours, but they’ll develop more flavor if you let them sit for a few days.
These quick zucchini pickles are incredibly versatile. I love piling them atop sandwiches and burgers for an extra crunch, but my absolute favorite way to enjoy them is on a hearty serving of Instant Pot barbecue pulled pork.
They’re also fantastic as an appetizer paired with cheese and charcuterie platters, or chopped into salads to add extra zing.
Storage
These homemade bread and butter pickles will keep in the refrigerator for up to 2 months. Be sure to store them in airtight jars with their brine. Always check for signs of spoilage, such as off odors or changes in texture, before consuming.
If you make them, don’t forget to let me know how they turned out. I’d love to hear your thoughts and any tweaks you made to the recipe. Happy pickling!
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Ingredients
- 1 pound zucchini, thinly sliced
- 1/2 cup thinly sliced shallots
- 2 cloves garlic, thinly sliced
- 3/4 cup apple cider vinegar
- 3/4 cup sugar
- 2 teaspoons mustard seeds
- 1/4 teaspoon celery seeds
- 1/4 teaspoon turmeric
- 1 bay leaf
- 1/2 teaspoon chili flake (optional)
Instructions
- Add the sliced zucchini to a large bowl then sprinkle it with 1 tablespoon kosher salt. Allow the zucchini to sit for 1 hour then rinse it with water and drain it.
- Add the shallots and garlic to the bowl with the zucchini.
- In a medium saucepot set over medium-high heat, combine ¾ cup water with the apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, bay leaf and chili flakes (optional). Bring the mixture to a boil then remove it from the heat and let it cool for 10 minutes.
- Pour the liquid mixture over the zucchini and shallots then allow the pickles to cool to room temperature before storing them in airtight containers in the fridge.
Kelly’s Notes
- If you prefer to use cucumbers instead of zucchini, simply swap them in.
- These homemade bread and butter pickles will keep in the refrigerator for up to 2 months. Be sure to store them in airtight jars with their brine. Always check for signs of spoilage, such as off odors or changes in texture, before consuming.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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