Bread and Butter Zucchini Pickles

Bread and Butter Zucchini Pickles are one of my favourite condiments. Easy to prepare, and inexpensive too, this is a great recipe to prepare as gifts for friends or to stock your pantry for the winter months ahead.

I love anything pickled, especially Bread and Butter Zucchini Pickles!  I love the process and the labour that goes into making my own pickled preserves at home.  Sure, we buy pickled jars of this and that from time to time just like everyone else. But, there’s just something extremely satisfying about putting the work in oneself.

The only downside of canning for me is that John.e and McKenna don’t care much for pickled foods.  You might think that I’d be happy about it since I would have all of these Bread and Butter Zucchini Pickles to myself. But, you see, I find immense pleasure in sharing food with loved ones.  So, when I put so much work into preparing a small pantry stocked with canned items, I find it rather disappointing that I’m the only one to marvel at their deliciousness.

On the bright side, I did get to share these pickles with Linda, one of our friends in our building.  She’s always super appreciative of jams, jellies, pickles, and preserves.  And, even though I always look forward to the email she sends with her thoughts and compliments, it’s the fact that she brings back the jars that makes me happier.  I reuse my mason jars all the time.  And, since I can so much, I hate having to replace the jars, because I’ve given so many away.

WHAT ARE BREAD AND BUTTER PICKLES?

So, let me tell you about Bread and Butter Zucchini Pickles.  Bread-and-butter pickles are marinated pickles produced with sliced cucumbers (or in this case, zucchini) in a solution of vinegar, sugar and spices which may be processed either by canning or simply chilled as refrigerator pickles.

THE ORIGINS OF B&B PICKLES

The origin of the name and the spread of their popularity in attributed to Omar and Cora Fanning, a pair of Illinois cucumber farmers who started selling sweet and sour pickles in the 1920s and filed for the trademark “Fanning’s Bread and Butter Pickles” in 1923.

The story attached to the name is that the Fanning’s survived rough years by making the pickles with their surplus of undersized cucumbers and using them to barter with their grocer for staples such as bread and butter.  

Bread and Butter Zucchini Pickles are one of my favourite homemade pickles and this particular recipe is low in sugar, but you can double the sugar content if you’re looking for a sweeter pickle.  I tend to favour Bread and Butter pickles that are more vinegary.

INGREDIENTS NEEDED FOR THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Cider Vinegar – This adds tartness and gives the brine that beautiful amber colour.
• Honey – For sweetness.
• Mustard Seeds – Bread and Butter Pickles always have mustard seeds. They add flavour and scent.
• Celery Seeds – Just like the mustard seeds, these are a must. They add so much flavour!
• Cumin – Ground cumin might seem odd, but we’re using just a little bit for warmth.
• Salt
• Zucchini – You will need eight medium-sized zucchini. Wash them well and slice them about a half-inch thick.
• Bell Pepper – I always use red bell pepper for a bit of colour.
• Onions – Yellow or white onions will work just fine here.

HOW TO WATER BATH CAN

STEP 1: PREPARING THE JARS

Some canners say that if you need to boil the jars longer than 10 minutes, then you don’t need to sterilize the jars. I say no! Canning is not as simple and cheap as frying an egg. It takes time, and investment if you don’t already have the equipment. Eliminate any risk whatsoever by always sterilizing your jars. It’s easy to do and your Bread and Butter Pickles will thank you! Wash the jars in hot, soapy water. Rinse the jars well under running water to get rid of any soap residue.

Transfer the jars to a large pot of water. Bring to a boil and boil for 2-3 minutes. Using a jar wrench/lifter, lift the jars out of the water, tilting to pour out the water. Be careful; it’s hot! Stand the jar up on a baking sheet. Once all of the jars are on the baking sheet, place them into your preheated oven at 200 degrees F. This will keep them hot and away from any contamination.

STEP 2: PREPARING THE SEALS AND RINGS

Mason jars are equipped with three parts. The first is the jar. The second and third parts combine to form the lid. The flat disc with the rubber ring on the bottom is the seal. Finally, the circular part that actually screws onto the jar is called a screw band. Depending on the brand or the recipe you’re reading, the names of these things can vary. But, they all do the same thing.

The screw bands never come in contact with the food, so they do not need to be washed or sterilized. But, because I want to eliminate any risk of contamination, I make sure they’re clean. After all, they have been sitting in a warehouse before they got to the store, and then finally, to me. That’s too many germs for my comfort level! I wash them in hot, soapy water, rinse them well, and transfer them to a bowl until I need them. The sealing disk/sealing ring needs a little more consideration.

If you look at the bottom of the lid, you will see a reddish-brown rubber ring. It’s attached to the lid. This ring has a huge job! It is pretty much in charge of keeping your food safe for long-term storage. Place the lids into a glass bowl. I like to separate them so that they are not all stacked. When I’m ready to ladle the food into the jars, I pour a kettle of boiling water over the lids so that they are sterile and the rubber band softens. That’s it. You have now prepared your jars. Next, we need to get the canner ready!

STEP 3: PREPARING THE CANNER

You can buy a canning pot, but you don’t have to do that. Any stock pot will do just fine. Be sure that the pot is tall enough to hold enough water so that your jars are covered by at least an inch of water. Fill the canning pot accordingly. Also, be sure to insert a canning rack or mat into the bottom of your pot. If you buy a canning pot it will come with one. Otherwise, you can buy them for any pot size. Never let your jars touch the bottom of the pot when boiling. They could easily break and your Bread and Butter Pickles will be lost. Once you’ve done this, bring the water to a full boil.

In most cases, if you’re new to canning, you might notice some white residue on the jars after all is said and done. This can easily be cleaned off once the jars are cool. A few tablespoons of white vinegar in the boiling water helps to eliminate most of it. I use it every single time.

Lastly, it’s always a good idea to keep a kettle of boiling water close by. Depending on how many jars you need to process, you might have to boil them in batches. You will be surprised at how quickly rapidly boiling water can evaporate. Having a kettle of boiling water will allow you to easily top up the canning pot without altering the temperature of the water.

STEP 4: FILLING THE JARS

Depending on the recipe, filling the jars is quite easy. Having some inexpensive equipment on hand can make this process much easier. Invest in a canning funnel. It will help you ladle the food into the jars without making a mess. Remember to pay attention to the recipe’s recommended headspace. This is the amount of empty space from the top of the food to the very top of the jar. Also, it’s imperative to keep the rim of the jar clean to ensure a good seal. You will also need a bubble remover. You can buy these, but I’m not a fan of them. A clean wooden chopstick does the same thing. Removing bubbles will prevent mould from growing.

Lastly, you will need a magnetic lid lifter. Remember how I said the flat sealing lids will be submerged in a bowl of boiling water? Well, you can’t just pick them up with your hands. First of all, it’s hot! Secondly, you will want to eliminate the risk of any contamination. Do not touch the underside of the lid. Period! Using a magnetic lid lifter will allow you to pick up the lid and position it right onto the rim of the jar without ever touching it.

Finally, you will need to screw on the metal screw bands. In most cases, the food in the jars is scalding hot, so you can’t touch the jars to tighten the lids. But, that’s a good thing! You should never over-tighten the lids. Place the screw band over the jar and tighten it with one hand. It should be snug, not tight. Now, that’s it! You’re ready to boil these jars!

STEP 5: BOILING THE JARS OF FOOD

Carefully lift the jars straight up using a jar wrench/lifter. Lower the jar into the pot of boiling water. Fill the canning pot with jars in this manner. Don’t jam the jars in; leave a little bit of space between the jars. I aim for about a centimetre or a finger’s width. Remember, you can process the jars in batches.

Once the canning pot is loaded, place a lid on the pot, and start your timer according to the recipe you are following. If the water is not at a full boil, do not start timing until it is! When the time is up, use the jar wrench to lift the jars straight up out of the water. Transfer the jars to a flat surface that has been lined with a few layers of kitchen towels. Allow the jars to fully cool – at least 24 hours! Finally, wipe the jars down, label them with contents and date, and store them in a cool, dark cupboard or pantry.

Some people remove the screw bands after the jars have cooled for 24 hours. I remove them just to check if there is a good seal. I put them back on once I’ve checked. It’s up to you if you want to leave them off. If you notice that a jar has not sealed, you can either discard it or refrigerate it for immediate consumption. Only do so if you are 100% sure the food has not been compromised and that it is safe to eat.

THE FLAVOUR IS ALL IN THE BRINE

The sugar, along with the vinegar, celery seeds, and mustard seeds, creates a complex brine that is perfect for zucchini pickles.  And, I love the addition of the thinly sliced onions and diced red peppers.  Not only do these add flavour, but colour contrast as well.

Typically, a bread and butter pickle recipe will include a clove or two of crushed garlic.  I refuse to add garlic to my pickle recipes.  Back in my early canning days, I used to do so, but I have always been put off by the strong pungency of raw garlic.  I have found that the garlic takes over the entire flavour profile and I’m left with an unsatisfactory result.  I encourage you to leave the garlic out if you’re following this recipe.

Now, I can just eat these pickles from the jar, but there’s more to bread and butter pickles.  Most of us will add pickles to our burgers or our sandwiches, but you can do more with bread and butter pickles than just use them as a condiment.  You can use them as an ingredient too.

PUTTING YOUR PICKLES TO GOOD USE

Try adding about half a cup of the pickles (without the liquid) to your food processor.  Add in eight ounces of cream cheese and a dash of ground black pepper.  Pulse until combined.  Spread this mixture onto wraps and top with thin slices of roast beef.  Roll tightly and slice into 1/2-inch slices.  You’ve got some crazy, delicious Roast Beef Cream Cheese Roll-ups!

Cut up the pickles and onions and add them to your favourite potato salad recipe.  Serve them with crackers and cheese for a simple and rustic snack.  Appetizers are a perfect option for pickle use.

Here’s an idea: slice a baguette super thin.  Smear each slice with hummus or cream cheese.  Lay thin slices of Polish sausage, salami, or pepperoni on top.  Lay a slice of pickle on top of each.  Next, add a cherry tomato and a few sprigs of fresh dill.  You have a very tasty and budget-friendly appetizer!

Leave me a note, Dear Reader, and let me know how you like to serve your Bread and Butter Zucchini Pickles!