Bread and butter refrigerator zucchini pickles

Sweet and tangy refrigerator pickles made from zucchini are a perfect way to enjoy the summer squash bounty!

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Quick refrigerator pickles are a go-to for me when summer garden vegetables get a little out of control. If you have zucchini, these sweet and tangy pickles are a delicious way to use some up and extend their shelf life a little while.

I'm usually more of a dill pickle person, but there are definitely times when a sweet and tangy pickle compliment a meal very well such as tuna sandwiches or anything with barbeque sauce. 

These pickles though, I could (and would, and do) eat straight out of the fridge just walking by for no reason. They are super yummy!

I love the turmeric in them because it adds a hint of color as well as flavor. Give them a little shake every once in a while to keep the spices distributed. 

You can add some garlic or a pinch of red pepper flakes if you would like as well. This will change the flavor a bit and the red pepper will add a touch of heat. I wanted to keep the pickles on the sweeter side like my mom used to make.

I've also made these pickles with yellow squash and a combination of both zucchini and yellow squash and they turn out great. 

Quick pickles are a favorite of mine since they tend to stay a but more crispy than if you make canned pickled. These pickles also have a but of onion and green bell peppers in them and those are delicious to eat as well.

 

These are refrigerator pickles so they are not a canning safe recipe and should be eaten within a few weeks of making. 

Are you looking for even more zucchini recipe ideas? Check out this round up of 45+ Recipes for Zucchini Season.

Yield: 1 quart

Author: Amy Bartlett (Savory Moments)

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Bread and Butter Refrigerator Zucchini Pickles

Sweet and tangy refrigerator pickles made from zucchini are a perfect way to enjoy the summer squash bounty!

Ingredients:

• 14 oz thinly sliced unpeeled zucchini (you want ones that are smaller - about 2-3 inches in diameter)
• 1 oz halved and thinly sliced yellow onion
• 1 oz halved and thinly sliced green pepper
• 1 cup apple cider vinegar
• 1 cup water
• 1/3 cup sugar
• 1 tablespoon salt
• 2 teaspoons ground turmeric
• 1/4 teaspoon celery seed
• 1/4 teaspoon black peppercorns
• 1/4 teaspoon yellow mustard seeds

Instructions:

1. Pack the zucchini, onion, and peppers into a clean quart canning jar that has a lid.
2. Heat the cider vinegar, water, sugar, salt, turmeric, celery seed, peppercorns, and mustard seeds in a medium saucepan over medium heat. Stir and let come to a boil. Reduce heat and stir until the sugar and salt are dissolved.
3. Let the liquid cool for about 10 minutes. Then pour the warm liquid into the jar covering all the vegetables. Let cool completely and cover and refrigerate for at least 24 hours before eating.
4. Enjoy within a few weeks of pickling.

Notes:

I used a crinkle cutter - a knife or a mandolin also work well.

Recommended Products:

Crinkle Cutting Tool

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I hope you give these bread and butter refrigerator zucchini pickles a try! Let me know in the comments below. 

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This post was originally published in 2018 and has been updated in 2023 with new text and more to improve reader experience.

 

Check out these other quick pickle recipes:

Deli-style Refrigerator Dill Pickles

Hot & Spicy Refrigerator Turnip Pickles

Quick Pickled Radishes

Quick Pickled Red Onions

Don't forget this round-up of 18 Fruit & Vegetable Quick Pickles