Sugar-Free Bread and Butter Zucchini Pickles

Garden zucchini  can be easily made into this crispy, old-fashioned,  yet sugar-free refrigerated bread and butter sweet pickle.
Sugar-Free Bread and Butter Zucchini Pickles

Sugar-Free Bread and Butter Zucchini Pickles

By Sue Lau | Palatable Pastime

This month for Foodie Extravaganza,  it  was my turn to host so I decided on the theme of zucchini.  Since this time of year, if your garden is not  overrun  with it, it is incredibly cheap  at the market.  I am sure you would love to peruse any and all ideas for using  it in your meal plans as you can.

I happen to love-love-love making  pickles. And perhaps it is a wonderful thing that we  have a small family, because I can get away  with making small batch pickles of about one to two quarts at a time.  At one  time,  I would water bath  can my pickles, but since I can make another batch if I  start running low  pretty fast combined with the fact that making fridge pickles gives you a superior crispy product as opposed to canned, this type of preservation works for me.

Of course, doing low carb right now  I have made these  sugar-free,  with none of the guilt you  get with other pickles. So snack on these freely, and know that since they don’t have to be shelf stable, they can also be much lower  in sodium without worry of them going bad. Of course, they will need a spot on  the shelf in  your fridge.

Sugar-Free Bread and Butter Zucchini Pickles

Although I  pictured  these in a canning jar,  I do tend to make these in a larger tub, since you can do that with fridge pickles. I’ll do them in those larger food storage tubs, but I make sure to put a sturdy  rubber band around it. Why? It will have to be in the fridge for a number of days, and I don’t want anyone knocking into it and spilling stinky vinegar brine everywhere. I believe in having a secure lid. And it  doesn’t matter if it is a screw top lid- I swear that anytime I have accidentally tilted one of that type the lid would surely leak, just because…vinegar. You know how that goes.

Sugar-Free Bread and Butter Zucchini Pickles

There is not a clear brine in this (although I could have) and let me explain. White vinegar and no turmeric will make them crystal clear. But I did use apple cider vinegar- it has a milder and better flavor, as well as having ample turmeric in there as a healthy measure. Turmeric is good for  your heart or so they say. I love it in things like curry anyway, but be aware that it can stain some plastics. It did not stain my clear food storage tub though. But one time I ground a curry paste in the food processor with some fresh turmeric root and my bowl was forever yellow tinged afterwards. I am always careful  to get the measure spoon from ground turmeric rinsed before putting it down too, because if your counter is acrylic and not granite,  it can leave a mark, or get on something else, like your fingers.

I used red onion in this too (you can probably see) but you can use white. White onion has a bit more bite than red. I   just like the milder onion in this.

Sugar-Free Bread and Butter Zucchini Pickles

If you want to make this as a standard recipe, just put sugar back in instead of using stevia in the raw, as it is a 1:1 ratio exchange. Just use granulated sugar and make sure it dissolves in the heated brine. I also used a zig-zag chopper on the zucchini but that doesn’t make that much difference. I think it makes it more attractive but it  will not affect the end result.

Parked in your fridge 5-7 days, you will have fairly crisp pickles, if not a day or two sooner. These should keep several weeks refrigerated. You might notice them getting softer over time but we use ours up pretty fast so it’s not a worry.

Sugar-Free Bread and Butter Zucchini Pickles

  • Servings: 24
  • Difficulty: easy
  • Print

Sugar-Free Bread and Butter Zucchini Pickles
Yield: About 3 pints

Pickling time: 5-7 days, refrigerated


  • 1-1/2 pounds zucchini, sliced
  • 1 medium red onion
  • 1/2 teaspoon turmeric
  • 1 teaspoon celery seed
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon  dry mustard
  • 1 teaspoon salt
  • 2 cups apple cider vinegar
  • 2 cups water
  • 2 cups stevia in the raw


  1. Trim the ends off the zucchini and slice. Also slice the onions.
  2. Whisk the brine ingredients together and heat to a boil.
  3. Pour brine over the zucchini and onions and allow to cool to room temperature.
  4. Cover and refrigerate 5-7 days for best results.

From the kitchen of

Foodie Extravaganza


Sugar-Free Bread and Butter Zucchini Pickles

Foodie Extravaganza

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
Sugar-Free Bread and Butter Zucchini Pickles

5 responses

  1. Refrigerator pickles are always a huge hit here. Thanks for sharing this recipe Sue. I’m going to put some turmeric in my next batch.

  2. I love bread and butter pickles, have never made them from scratch before, and love that these are sugar free!

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