Bread and Butter Zucchini Pickles
I'm a huge pickle fan. But they've gotta be dill pickles. None of that sweet bread and butter crap...or so I thought. I ran across this delicious burger recipe in Food and Wine's August issue and it called for Bread and Butter Pickles. I've never made pickles, but I decided what the hell, let's give them a chance. And they were fabulous. Super easy to make, super tasty on the burger,and quite delicious on their own. They're not nearly as sweet as most bread and butter pickles that I've tried - it's more of a subtle flavor that makes them so tasty.You do need to make these the day before you eat them, as they'll need to be refrigerated overnight. So don't forget this one..there's no way to quickly bust these out the day of. I also had a few cucumbers that we needed to eat up, so I threw them in with the zucchinis and they worked quite well. Feel free to mix up your zucchini/cucumber mix.
- 1 lb. very firm medium zucchini, sliced crosswise 1/8 inch thick
- 1/2 cup thinly sliced onion
- 3 Tbsp. kosher salt
- Ice Water
- 1 1/2 cups unfiltered apple cider vinegar
- 1/3 cup sugar
- 2 tsp. brown or yellow mustard seeds
- 1 1/2 tsp. dry mustard powder
- 1 tsp. ground turmeric
- In a large bowl, toss the zucchini and onion with 2 tablespoons of the kosher salt. Cover with ice water and let stand until just softened, about 45 minutes. Drain the zucchini and onion well and pat dry.
- Meanwhile, in a medium saucepan, combine the remaining 1 tablespoon of salt with the vinegar, sugar, mustard seeds, mustard powder, turmeric, and 1/2 cup of water. Bring to a boil, stirring to dissolve the sugar; let cool completely.
- Transfer the zucchini and onion to a 1-quart glass jar and pour enough brine to cover.
- Seal with the lid and refrigerate overnight before serving.
- The pickles can be kept in the refrigerator in the brine for up to a week. Recipe from Food + Wine, August 2014.