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Tangy Refrigerator Bread and Butter Zucchini Pickles Easy Homemade Recipe with Turmeric

bread and butter zucchini pickles - featured image
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A quick and easy refrigerator pickle recipe that combines tangy, sweet, and earthy flavors with turmeric for a vibrant twist on classic bread and butter pickles. Perfect for summer grills and sandwiches.

Ingredients

Scale
  • 4 medium zucchinis, thinly sliced
  • 2 cups white vinegar (or apple cider vinegar for a fruitier note)
  • 1 ½ cups granulated sugar
  • 1 cup water
  • 1 teaspoon turmeric powder
  • 1 tablespoon mustard seeds
  • 1 teaspoon celery seeds
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 tablespoon salt
  • 1 small onion, thinly sliced (optional)

Instructions

  1. Rinse the zucchinis and trim off the ends. Using a mandoline or sharp knife, slice them into 1/8-inch thick rounds. Thinly slice the onion as well. This should take about 10 minutes.
  2. Place zucchini and onions in a large bowl and sprinkle with 1 tablespoon of salt. Toss gently to distribute. Let sit for 1 hour to draw out excess moisture.
  3. While the veggies rest, combine vinegar, water, sugar, turmeric, mustard seeds, celery seeds, ground ginger, and ground cloves in a medium saucepan. Bring to a boil over medium heat, stirring to dissolve sugar.
  4. After an hour, drain the liquid from the vegetables but don’t rinse. Pat them lightly with paper towels to remove excess moisture if needed.
  5. Place the zucchini and onions into clean glass jars or containers. Carefully pour the hot pickling liquid over the vegetables, making sure they’re fully submerged. Using a spoon, press down slightly to release air bubbles.
  6. Let the jars cool to room temperature uncovered, then seal with lids and refrigerate. The pickles will be ready to enjoy in 24 hours but taste even better after 48 hours.
  7. Store refrigerated for up to 3 weeks. Always use a clean utensil to avoid contamination.

Notes

Use fresh, firm zucchinis for best crunch. Salting the veggies for at least an hour is essential to prevent sogginess. Turmeric can stain surfaces, so handle with care. Adjust vinegar-to-water ratio to tweak tanginess. Let pickles rest 48 hours for best flavor. Store in airtight jars and use clean utensils to maintain freshness.

Nutrition

Keywords: zucchini pickles, bread and butter pickles, refrigerator pickles, turmeric pickles, quick pickles, summer side dish, easy pickle recipe

Find it online: https://evabake.com/tangy-refrigerator-bread-and-butter-zucchini-pickles-easy-homemade-recipe-with-turmeric/