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Bread & Butter Zucchini Pickles

Thin ribbons of zucchini make delicious quick pickles, which are fun to load onto hot dogs, burgers and sandwiches, or adding to a cheese or charcuterie platter. By Julie Van Rosendaal

Bread & Butter Zucchini Pickles

Skill Level:

Easy

Ingredients

  • 1 cup sugar
  • 1 cup white vinegar
  • 1 Tbsp pickling spice
  • 1 Tbsp coarse salt
  • 1 pkg Co-op zucchini noodles

How to Make It

1.

In a medium saucepan or small pot, bring the sugar, vinegar, pickling spice and salt to a simmer, cooking for a few minutes, or until the sugar dissolves and the mixture is clear.

2.

Add the zucchini and cook for a minute, then remove from the heat.

3.

Divide the pickles into jars and pour over the brine, leaving 1/2 inch space from the rim; wipe it clean and seal. Refrigerate for up to a month, leaving them in the brine for at least 2-3 days before eating on sandwiches, salads or burgers.

4.

Makes about 1 litre.

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