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Bread and Butter Refrigerator Zucchini Pickles

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The other day, I made Savory Refrigerator Zucchini Pickles. I am pleased but embarrassed to say that I ate almost a whole pint in one sitting. Bob enjoyed them as well, but he put a request in for sweet pickles which led me to make this recipe, which turned out very delicious. There is  fine balance between the hit of vinegar and sweetness, and for us, I nailed it. Often, I find Bread and Butter Pickles to be too sweet, so if you find that this recipe isn’t sweet enough for you, please make any adjustments to fit your taste buds.

Finding the right sugar took a little thought. I sat in the Kitchen Studio for a bit, pondering on what to use for a sweetener. The sweetener that you are going to use will depend on your own dietary convictions. I will list a couple of options and you can decide which one resonates with you. Also, add less sweetener to the brine and give it a taste test to see the level of sweetness that you like. I ended up using organic cane sugar since I had some for my Kombucha making. There are many different “sugars” on the market, but I won’t be going over all of them. I am just going to provide a few options that I use.

Sweetener Options

Maple Syrup

Marcus Sweet

Organic Cane Sugar

Pickle Tips (say that 10x real fast)

I listed out the spice ingredients in single-jar measurements, so you can make as many as you need without figuring out the math. I found that adding the spices to each jar ensured an even distribution. If you combine them all together in the brine and pour it into the jars, the flavors won’t be as balanced.


Yields 4 pint-sized jars


  • 1 1/2 pounds zucchini (3 to 4 medium-sized zucchini)

Seasoning Per Jar

  • 2 garlic cloves, peeled and halved
  • 1/2 tsp black peppercorns
  • 1/2 tsp mustard seeds
  • 1/4 tsp caraway seeds
  • 1/2 tsp dried dill

The Brine

  • 2 1/2 cups hot water (to dissolve the salt & sugar)
  • 1 cup distilled white vinegar or raw apple cider vinegar
  • 6 Tbsp sweetener, see above for options
  • 2 Tbsp coarse sea salt or kosher salt



  1. Combine the hot water, vinegar, sweetener, and salt in a pourable container.  Set aside.
    • The hot water will help dissolve the salt and sugar.

Pickle Prep & Assembly

  1. Wash the zucchini; trim the ends off, slice into chips or spears. Set aside.
  2. Add the seasonings into the base of each pint-sized mason jar.
  3. Fill with the cut zucchini.
    • Bread and Butter pickles are typically sliced into coin shapes.
  4. Pour the brine into the jars over the zucchini, leaving about 1/2″ of head space. Tightly secure lids and gently shake the jars.
  5. Refrigerate for 24 hours or more before eating.
  6. These pickles will keep refrigerated for 2 to 3 weeks.
  7. Make sure to label and date each jar. It’s easy to lose track of time.

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