Bread and Butter Zucchini Pickles.

Prep Time: 20 minutes

Salting/Resting Time: 2 hours

Cook Time: 10 minutes

Total Time: 2 hours, 30 minutes

Yield: Approx. 2 pint jars (16 servings)

Difficulty: Easy

Stovetop Intensity: Medium-High Heat

Fresh Zucchini: 2 lbs (approx. 4–5 medium zucchini), thinly sliced into 1/8-inch rounds
Yellow Onion: 1 large, thinly sliced
Canning Salt (or Kosher Salt): 2 tbsp
Apple Cider Vinegar: 1.5 cups (5% acidity)
Granulated Sugar: 1 cup
Mustard Seeds: 1.5 tsp
Celery Seeds: 3/4 tsp
Ground Turmeric: 1/2 tsp
Red Pepper Flakes (Optional): 1/4 tsp (for a subtle kick)

Wash the zucchini thoroughly and trim the ends. Using a mandoline or a sharp knife, slice the zucchini into uniform 1/8-inch thick rounds.
Peel and thinly slice the yellow onion into half-moons.
In a large non-reactive bowl (glass, ceramic, or stainless steel), layer the sliced zucchini and onions, sprinkling the canning salt evenly throughout.
Cover the vegetable mixture with a layer of cold water and ice cubes. Let it sit at room temperature for 2 hours. This process draws out excess moisture, ensuring your pickles remain crisp and crunchy.

In a large stainless steel saucepan, combine the apple cider vinegar, granulated sugar, mustard seeds, celery seeds, ground turmeric, and red pepper flakes.
Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring continuously until the sugar completely dissolves.

Add the drained zucchini and onions directly into the boiling brine.
Reduce heat slightly and stir gently for 3 to 5 minutes until the vegetables are heated through and slightly translucent, but still hold their shape. Do not overcook.
Remove from heat. Using a slotted spoon or tongs, pack the hot zucchini slices and onions tightly into clean, sterilized pint glass jars.
Pour the hot liquid brine over the vegetables, leaving about 1/2-inch of headspace at the top of each jar.
Run a clean utensil along the inside walls of the jars to release any trapped air bubbles. Wipe the rims clean with a damp towel and seal tightly with sterilized lids.

Refrigerator Method (Quick Pickles): Allow the jars to cool to room temperature, then place them in the refrigerator. Let them cure for at least 24 hours before eating for optimal flavor. They will stay fresh for up to 1 month in the fridge.
Water Bath Canning Method (Long-term Storage): Process the filled pint jars in a boiling water bath canner for 10 minutes. Properly canned jars can be stored in a cool, dark pantry for up to 1 year.

Burgers & Sandwiches: Layer on top of burgers, sliders, or grilled cheese sandwiches for a tangy, sweet crunch.
Charcuterie & Platter Companion: Add as a sweet and savory condiment alongside aged cheeses, cured meats, and crackers.

Per Serving (2 tbsp / approx. 30g)