Bread 'N' Butter Zucchini Recipe

Name: Bread 'N' Butter Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 1/2 cups 1/4-inch-thick zucchini slices; 2 medium-size sweet onions, thinly sliced; 2 1/2 tablespoons pickling salt, divided; 3/4 cup firmly packed fresh celery leaves, torn; 2 1/2 cups apple cider vinegar; 2 cups water; 3/4 cup granulated sugar; 1 1/2 teaspoons yellow mustard seeds; 3/4 teaspoon curry powder; 3/4 teaspoon celery seeds; 1/2 teaspoon crushed red pepper; 1/2 teaspoon fennel seeds; 6 dried allspice berries

Servings: persons

7 1/2 cups 1/4-inch-thick zucchini slices
2 medium-size sweet onions, thinly sliced
2 1/2 tablespoons pickling salt, divided
3/4 cup firmly packed fresh celery leaves, torn
2 1/2 cups apple cider vinegar
2 cups water
3/4 cup granulated sugar
1 1/2 teaspoons yellow mustard seeds
3/4 teaspoon curry powder
3/4 teaspoon celery seeds
1/2 teaspoon crushed red pepper
1/2 teaspoon fennel seeds
6 dried allspice berries

1
Combine zucchini and onions in a large nonreactive bowl. Add 1 1/4 tablespoons of the pickling salt; toss well to coat. Let stand at room temperature 1 hour.
2
Transfer zucchini mixture to a colander, and rinse thoroughly to remove pickling salt. Drain, and transfer to a medium bowl. Stir in celery leaves.
3
Divide and pack mixture evenly into 6 (1-pint) canning jars, leaving 1/2 inch of room at the top of each.
4
Combine vinegar and next eight ingredients with remaining 1 1/4 tablespoons pickling salt in a medium saucepan; bring to a boil over high. Reduce heat to low, and simmer 5 minutes. Remove from heat.
5
Carefully ladle hot vinegar mixture over zucchini mixture in jars, leaving 1/2 inch of room at the top of each. Wipe rims. Cover at once with lids; screw on bands. Cool jars to room temperature. Pickles will keep up to a month in refrigerator.

282

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 7 1/2 cups 1/4-inch-thick zucchini slices, 2 medium-size sweet onions, thinly sliced, 2 1/2 tablespoons pickling salt, divided, 3/4 cup firmly packed fresh celery leaves, torn, and more.

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

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.

That's it — enjoy your meal!

Bread 'N' Butter Zucchini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions