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+ servings

Bread and Butter Zucchini Pickles

Tender, sweet and sour Zucchini Pickles that are perfect for topping sandwiches or snacking on straight from the jar.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 10 servings


  • 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)


  • 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 3/4 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. 
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