Bread and Butter Pickles: The Ultimate Guide to Homemade Zucchini Pickles
Looking for a delicious way to preserve your summer bounty? Look no further than Bread and Butter Pickles! This user-friendly recipe transforms fresh zucchini into sweet, tangy, and subtly spicy pickles that are excellent for sandwiches, appetizers, or a vibrant side dish. This is a great way to use that end-of-season zucchini.
Table of Contents
- Ingredients for Bread and Butter Pickles
- Crafting the Perfect Pickling Brine
- Essential Spices for Bread and Butter Flavor
- Step-by-Step Guide: How to Make Bread and Butter Pickles
- Creative Serving Suggestions for Refrigerator Zucchini Pickles
- Proper Storage for Homemade Pickles
- Explore More Delicious Zucchini Recipes
- Detailed Bread and Butter Pickles Recipe
For years, homemade bread and butter pickles have been a beloved staple in my kitchen. Their sweet and tangy flavor profile makes them an ideal addition to sandwiches or a satisfying snack straight from the jar. The best part? This recipe utilizes a straightforward quick-pickling method – no canning, no hot water baths, and no specialized equipment needed. All you need is zucchini and a handful of everyday ingredients to create these delectable refrigerator pickles. They are great additions to any meal and easy to grab for a snack.
Before we get into the recipe, let’s uncover the fascinating story behind the name “bread and butter pickles.” Legend has it that Cora and Omar Fanning from Streator, Illinois, were the originators of this pickle variety in the early 1920s. Cora bartered her sweet pickle chips with a local grocer for essential goods like bread and butter. The pickles became so popular that their unique name remained.
Ready to make these quick and easy pickles yourself?
Ingredients for Bread and Butter Pickles
Two main components are involved in creating delightful refrigerator pickles:
- Zucchini: Zucchini’s texture is remarkably resilient during the pickling process, making it an outstanding choice for homemade pickles. If you have an abundance of zucchini in your garden, this recipe is a brilliant way to make use of it!
- Pickling Brine: This essential liquid mixture is vital for pickling. Our recipe uses a simple brine composed of vinegar, sugar, and water. The result is a tangy and slightly sweet solution that preserves the zucchini effectively.
Crafting the Perfect Pickling Brine
Choosing the right vinegar is crucial for the pickling brine. While you can use other vinegars, I recommend using apple cider vinegar for pickling zucchini because it provides a subtle, fruity tang that perfectly complements the summer squash without being overpowering. White wine vinegar and distilled white vinegar are acceptable alternatives.
Essential Spices for Bread and Butter Flavor
The traditional bread and butter pickle recipe includes a medley of mustard seeds, celery seeds, and turmeric. I also enjoy adding a pinch of chili flakes for an added hint of heat, but you can omit the chili flakes if you prefer sweeter pickles.
The great thing about making homemade pickles is the flexibility to modify the spice ratios to match your taste preferences. Feel free to experiment with different spices, such as dill or coriander seeds, for a personalized flavor.
Step-by-Step Guide: How to Make Bread and Butter Pickles
While not necessary, a crinkle-cut knife can add an element of fun to the pickling experience. It creates the iconic ridges, which contribute to the crunch and visual appeal of your bread and butter pickles. Plus, you can use it to make homemade DIY potato chips!
- Prepare the zucchini. Slice the zucchini and place the slices in a large bowl. Sprinkle with 1 tablespoon of kosher salt and let sit for 1 hour to draw out excess moisture. After an hour, thoroughly rinse the zucchini with water and drain 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 desire a touch of heat, add the chili flakes. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar completely dissolves. Remove from heat and let cool for 10 minutes.
- Pour the pickling liquid over the zucchini and shallots mixture. Gently stir to combine. Transfer everything to glass pint jars, ensuring the pickling liquid fully covers the zucchini.
- Cool and store. Allow the jars to cool to room temperature, uncovered. Once cooled, 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. The patience will be worth it!
Creative Serving Suggestions for Refrigerator Zucchini Pickles
These quick zucchini pickles are remarkably versatile. I like to load them onto sandwiches and burgers for added crunch, but my absolute favorite is on a serving of Instant Pot barbecue pulled pork.
They’re also an amazing appetizer alongside cheese and charcuterie platters, or chopped into salads for a zesty kick.
Proper Storage for Homemade Pickles
These homemade bread and butter pickles will remain fresh in the refrigerator for up to 2 months. Keep them stored in airtight jars with their brine. Before consuming, always check for signs of spoilage, such as unusual odors or changes in texture.
If you decide to make them, please share your experiences. I’d love to hear your insights and any changes you made to the recipe. Happy pickling!
Explore More Delicious Zucchini Recipes
- 5-Ingredient Zucchini Fritters
- Healthy Zucchini Bread
- Healthy Taco Zucchini Boats
- Crispy Baked Zucchini Fries
- Zucchini Oatmeal Chocolate Chip Cookies
Craving more recipes? Subscribe to Just a Taste for new recipes, meal plans, and newsletters directly in your inbox! Stay connected on Facebook, TikTok, Pinterest, and Instagram for updates.
Detailed Bread and Butter Pickles Recipe
Bread and Butter Pickles
