step by step guide to prepare quick Zucchini bread and butter pickles

Hai, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Zucchini bread and butter pickles. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Zucchini bread and butter pickles is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Zucchini bread and butter pickles is something that I’ve loved my entire life.

Table of Contents


  • 1.25kg (about 11) medium zucchini
  • 3 Spanish onions
  • 1/4 cup (75g) salt
  • 1 tablespoon coriander seeds, toasted, crushed
  • 1 tablespoon yellow mustard seeds
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon celery seeds
  • 3 cups (750ml) apple cider vinegar
  • 1 3/4 cups (385g) light brown sugar


  • Step 1
    Slice zucchini diagonally into 5mm-thick slices (if you have a mandolin with a waffle-cutter attachment, you can use this to slice). Cut onions in half and, using a knife, thinly slice. Place vegetables in a bowl. Add salt and toss well to combine. Cover and refrigerate for 3 hours.
  • Step 2
    Drain vegetables. Rinse very well under running water, then drain. Pat dry with paper towels then transfer to a clean stainless steel or heatproof glass bowl.
  • Step 3
    Place remaining ingredients in a stainless steel saucepan over medium heat. Cook, stirring, until sugar dissolves. Bring to the boil and simmer for 3 minutes. Immediately pour mixture over vegetables. Divide among sterilised jars and seal while hot.(see note) Cool to room temperature then store in the fridge for 2 days before eating, or for up to 2 months

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