How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Bread-and-Butter Zucchini Pickles?

You need 9 ingredients. The key ingredients include: 1 pound very firm medium zucchini, sliced crosswise 1/8 inch thick, 1/2 cup thinly sliced onion, 3 tablespoons kosher salt, Ice water, and more.

Is Bread-and-Butter Zucchini Pickles suitable as vegetarian?

Yes, Bread-and-Butter Zucchini Pickles falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Bread-and-Butter Zucchini Pickles?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bread-and-Butter Zucchini Pickles Recipe

Name: Bread-and-Butter Zucchini Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound very firm medium zucchini, sliced crosswise 1/8 inch thick; 1/2 cup thinly sliced onion; 3 tablespoons kosher salt; Ice water; 1 1/2 cups unfiltered apple cider vinegar; 1/3 cup sugar; 2 teaspoons brown or yellow mustard seeds, crushed; 1 1/2 teaspoons dry mustard powder; 1 teaspoon ground turmeric

Bake this irresistible Bread-and-Butter Zucchini Pickles at home. Made with zucchini, onion, kosher salt and water. Easy step-by-step instructions inclu…

This Bread-and-Butter Zucchini Pickles relies on simple, everyday ingredients such as thinly sliced onion, kosher salt, ice water and sugar. It comes together quickly and makes 4 servings, at about 121 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

1 pound very firm medium zucchini, sliced crosswise 1/8 inch thick
1/2 cup thinly sliced onion
3 tablespoons kosher salt
Ice water
1 1/2 cups unfiltered apple cider vinegar
1/3 cup sugar
2 teaspoons brown or yellow mustard seeds, crushed
1 1/2 teaspoons dry mustard powder
1 teaspoon ground turmeric

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
121 kcal
Category
Vegetarian

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Bread-and-Butter Zucchini Pickles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions