This past spring, my father-in-law planned and planted a huge garden in his backyard and he’s been reaping the benefits all summer long. Each week, he brings us an assortment of fresh produce that he’s picked and, like any garden, he always has an abundance of zucchini to share. I have been using them for some simple roasted side dishes, but I wanted to try something a little different with this week’s zucchini. I wasn’t in the mood for zucchini bread, so I went searching for some ideas and stumbled upon a recipe for zucchini pickles. Even better – they are refrigerator pickles, which means they are quick, easy and incredibly tasty.
I first made bread and butter refrigerator pickles a number of years ago and absolutely fell in love with the process; I made refrigerator dill pickles last year, as well.
I have always preferred bread and butter pickles over dill pickles when putting them on a sandwich or hamburger; the combination of sweet and tangy is amazing and it can turn the most boring turkey sandwich into something worth savoring. So I was thrilled when I saw that these zucchini pickles were a riff on the classic bread and butter flavors.
The zucchini pickles turn a fantastic shade of yellow in the spice mixture and look absolutely gorgeous floating in a glass jar. The crushed red pepper flakes are optional, but if you like some heat, I would definitely include them. You can use these zucchini pickles anywhere you would typically put regular pickles – sandwiches, burgers, hot dogs… anywhere!
If you have zucchini coming out of your ears this summer and are tired of making zucchini bread, these pickles are an awesome choice!
One year ago: Pretzel, Peanut Butter & Chocolate Malted Milkshake Two years ago: Apricot Cream Cheese Babka Four years ago: Double-Chocolate Loaf with Peanut Butter Cream Cheese Spread Five years ago: Salted Chocolate Shortbread Cookies