Quick Zucchini Bread-and-Butter Pickles
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Serves: 1 quart
An easy no-canning recipe for zucchini bread-and-butter pickles.
  • 1 pound firm zucchini, sliced ⅛ inch thick
  • ½ cup sweet onion, thinly sliced
  • 1 tablespoon kosher salt
  • ice water
  • 1½ cups unfiltered apple cider
  • ⅔ cup white sugar
  • 2 teaspoons mustard seed
  • 1½ teaspoons dry mustard, such as Colman's
  • 1½ teaspoons ground tumeric
  1. In a large bowl, toss the sliced zucchini and onion with the salt. Cover vegetables with ice water and allow to soak 45 minutes.
  2. Drain the vegetables and pat dry with a clean dish towel.
  3. To make the brine, use a medium-sized saucepan and combine the vinegar, sugar, mustard seeds, mustard powder and turmeric. Add half cup water. Bring to a boil, stirring until sugar has dissolves. Set aside, allowing brine to completely cool.
  4. Transfer the zucchini and onions into a glass quart-sized container. Completely cover the vegetables with the brine. Cover the jar and refrigerate overnight before serving. Pickles will last a week in the fridge.
Recipe by Liz The Chef at https://lizthechef.com/quick-zucchini-bread-butter-pickles/