Are you tired of the same old cucumber pickles? Looking for a new and exciting way to preserve your summer zucchini harvest? Look no further! In this article, we'll explore the wonderful world of bread and butter zucchini pickles. These pickles are not only easy to make but also offer a delicious alternative to the classic cucumber pickles we all know and love.

### Why Choose Zucchini for Pickling?

Zucchini is a versatile and abundant summer squash that makes an excellent substitute for cucumbers in pickling recipes. Unlike cucumbers, zucchini has a firmer and crisper texture, which holds up well during the pickling process. This means that your pickles will have a satisfying crunch that lasts, even after they've been stored for several months.

Another advantage of using zucchini is its mild flavor. Zucchini doesn't have the strong, sometimes bitter taste that cucumbers can have, making it a great choice for those who prefer a more subtle flavor in their pickles. When pickled, zucchini takes on the flavors of the pickling brine, resulting in a delicious and well-balanced pickle that's perfect for snacking, adding to sandwiches, or using as a condiment.

### Ingredients and Equipment

Before you start making your bread and butter zucchini pickles, you'll need to gather a few ingredients and equipment. Here's what you'll need:

• 4-5 medium zucchinis, sliced into rounds
• 1 large onion, sliced thinly
• 1/4 cup kosher salt
• 2 cups white vinegar
• 1 1/2 cups granulated sugar
• 1 tablespoon mustard seeds
• 1 tablespoon celery seeds
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 4-5 clean, sterilized pint jars with lids
• A large pot for boiling the pickling brine
• A canning funnel
• A pair of tongs
• A ladle

### Step-by-Step Instructions

Now that you have all your ingredients and equipment ready, it's time to start making your pickles. Follow these step-by-step instructions:

1. Prepare the Zucchini and Onion: Wash the zucchinis and slice them into rounds about 1/4 inch thick. Slice the onion thinly. Place the zucchini and onion slices in a large bowl and sprinkle the kosher salt over them. Toss well to combine. Let the mixture sit for 2-3 hours, or until the zucchini and onion have released some of their moisture. After 2-3 hours, drain the liquid from the bowl and rinse the zucchini and onion slices under cold water. Pat them dry with a clean kitchen towel.
2. Make the Pickling Brine: In a large pot, combine the white vinegar, granulated sugar, mustard seeds, celery seeds, turmeric, ground cinnamon, and ground cloves. Bring the mixture to a boil over medium-high heat, stirring constantly to dissolve the sugar. Once the mixture has come to a boil, reduce the heat to low and simmer for 5 minutes.
3. Pack the Jars: While the pickling brine is simmering, prepare your jars. Wash the jars and lids in hot, soapy water and rinse them well. Place the jars in a large pot of boiling water for 10 minutes to sterilize them. Remove the jars from the boiling water using tongs and let them air dry on a clean kitchen towel. Using a canning funnel, pack the zucchini and onion slices tightly into the sterilized jars, leaving about 1/2 inch of headspace at the top of each jar.
4. Fill the Jars with Brine: Once the jars are packed with zucchini and onion slices, ladle the hot pickling brine into the jars, filling them to within 1/4 inch of the top. Use a clean utensil to remove any air bubbles from the jars. Wipe the rims of the jars with a clean, damp cloth to remove any spills or debris. Place the lids on the jars and tighten them securely.
5. Process the Jars: Place the filled jars in a large pot of boiling water, making sure that the water covers the jars by at least 1-2 inches. Bring the water to a boil again and process the jars for 10 minutes. After 10 minutes, remove the jars from the boiling water using tongs and let them cool on a clean kitchen towel. As the jars cool, you should hear a popping sound, which indicates that the lids have sealed properly.
6. Store the Pickles: Once the jars have cooled completely, check the seals. If the lids are firmly attached and do not move when pressed, the jars are sealed properly. If any of the lids are loose or have not sealed, refrigerate those jars and use them within a few weeks. Store the sealed jars in a cool, dark place for up to 1 year. The pickles will be ready to eat after 24 hours, but they will continue to develop flavor over time.

### Tips and Tricks

Here are some tips and tricks to help you make the best bread and butter zucchini pickles:

• Use Fresh Ingredients: For the best flavor and texture, use fresh, firm zucchinis and onions. Avoid using zucchinis that are soft or have started to turn yellow.
• Don't Skip the Salting Step: Salting the zucchini and onion slices helps to draw out some of their moisture, which makes the pickles crisper and more flavorful. Make sure to let the zucchini and onion slices sit in the salt for at least 2-3 hours.
• Use a Canning Funnel: A canning funnel makes it easier to pack the zucchini and onion slices into the jars and to fill the jars with pickling brine without making a mess.
• Remove Air Bubbles: Air bubbles can prevent the pickles from sealing properly and can also cause the pickles to spoil. Use a clean utensil to remove any air bubbles from the jars before you seal them.
• Process the Jars Properly: Processing the jars in boiling water helps to seal the lids and to preserve the pickles. Make sure to follow the processing time and instructions carefully.

### Conclusion

Making bread and butter zucchini pickles is a fun and rewarding way to preserve your summer zucchini harvest. These pickles are easy to make, delicious to eat, and can be stored for up to 1 year. Whether you're a seasoned canner or a beginner, give these pickles a try and enjoy a taste of summer all year long!