Bread and Butter Zucchini Pickles
Sweet and tangy bread and butter zucchini pickles, perfect for sandwiches and snacks.
Ingredients
Main Ingredients
- 2 pounds zucchini about 6 medium, thinly sliced
- 1 large onion thinly sliced
- 0.5 cup salt
- 2 cups white vinegar
- 1.5 cups granulated sugar
- 1 teaspoon celery seed
- 0.5 teaspoon mustard seed
- 0.5 teaspoon turmeric
Instructions
Preparation Steps
- In a large bowl, combine the sliced zucchini and onion. Sprinkle with salt and toss to coat. Let stand for 1 hour, then drain and rinse thoroughly.
- In a large non-reactive saucepan, combine the white vinegar, granulated sugar, celery seed, mustard seed, and turmeric. Bring to a boil, stirring until the sugar is dissolved.
- Add the drained zucchini and onion mixture to the boiling syrup. Return to a boil, then reduce heat and simmer for 5 minutes.
- Pack the hot pickles and syrup into clean jars. Let cool to room temperature, then cover and refrigerate.
Notes
Best served after chilling in the refrigerator for at least 24 hours to allow flavors to meld.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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