EASY BREAD & BUTTER ZUCCHINI QUICKLES!! ZUCCHINI REFRIGERATOR PICKLES!!

Recently we shared our review of the Sun Basket meal kit. In that kit we chose a dinner that included some zucchini pickles as a sandwich topper. I adapted today's recipe share from that experience. We have made quickles before or refrigerator pickles. Just never with zucchini. These are a bread and butter style that is sweet and tangy and delicious. They can be eaten after just 10 minutes in the brine and they are very tasty! I promise these are going to be a hit in your house! Keep a jar in the fridge and see how quick they disappear! #summer #zucchini #quickle #pickle #homemade #recipe #love

As I mentioned, we have shared refrigerator pickles here on the channel in the past. Traditional half sours, pickled jalapenos and dill spears. These are a great alternative to canning a giant batch of pickles to save through the year. If canning is not really something you wish to dive into, the refrigerator pickle can be a great alternative! Nothing more than veggies and brine. Its how you mix it ups that makes all the difference.

Today we are using fresh zucchini, sliced thin along with some sweet onion. Those are the veggies to be pickles. I also think that some sweet red pepper strips would go great in here as well. Next time I will do that. I know I will be making these again. I build a brine using some rice wine vinegar. Not your traditional choice for a quick pickle but when I made these from the Sun Basket kit they sent me rice vinegar and I really enjoyed the mellow tanginess that it offered the pickle. Not nearly as acrid as white or apple cider vinegar. I am also using agave nectar as my sweetener of choice. We only want a mild sweetness so this was what i used. You can feel free to use sugar, brown sugar, or even a baking sweetener like splenda, truvia etc. I am not certain how straight erythritol will work. But you can always try. Due to the acid of the vinegar it may or may not crystalize.

The zucchini and onion have been sliced thinly to speed up the absorption of the brine. The brine ingredients were heated to boiling then turned off. I added the zucchini and onion to the hot brine and stirred well. You want to make sure that all the vegetables are submerged or nearly submerged in the brine to ensure pickling happens evenly. Cover the saucepan and let sit for at least 10 minutes.

After the pickles have rested in the brine you can enjoy them as a side or condiment with your meal or as an addition to a sandwich. We put these on a fried chicken slider that made it over the top delicious!

Over all these are a huge hit in our home. I know that we will be making these throughout the summer and beyond. They would make a great addition to your Memorial Day or 4th of July barbecue and would also be a nice and different take along for your next potluck offering. A big bowl of these would be super easy to throw together the day before and would not take a ton of time or effort to make. Really a no brainer if you ask me!

I hope you give these bread and butter zucchini quickles a try some time soon and I hope you love them!

Happy Eating!

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Видео EASY BREAD & BUTTER ZUCCHINI QUICKLES!! ZUCCHINI REFRIGERATOR PICKLES!! канала Noreen's Kitchen