Bread and Butter Zucchini Pickles

My grandma was a Master Pickler. Roots, cucurbits- her basement had it all. I may never achieve master status in pickling, but this recipe puts me close.

Zucchini pickles are great on sandwiches and the liquid makes a fine salad dressing.

Bread and Butter Zucchini Pickles
3 lbs zucchini, cut into ½ inch rounds then cut again into bite size wedges
¾ cup sweet yellow onion, sliced thin
2 cloves garlic, minced
2 Tbsp kosher salt
2 cups distilled vinegar, white
1 ½ cup sugar
1 Tbsp mustard seeds
1 Tbsp fresh cracked peppercorns
Fresh dill, snipped in small sprigs
5-6 quart sized jars, sterilized

1. In a large bowl combine zucchini, onion, garlic and salt. Empty bag of ice over top and allow to melt.
2. Heat vinegar in a stockpot; dissolve sugar completely. Remove from heat, add dill.
3. Toast mustard seeds and peppercorns 1 minute in a skillet stove top. Add to stockpot.
4. Drain vegetables. Stir into stockpot.
5. Divide pickles into jars. Secure lids. Process in hot water bath according to safe pickle guidelines.

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