Sugar-Free Bread and Butter Zucchini Pickles are made with garden zukes that have old-fashioned flavor in your refrigerator.

Sugar-Free Bread and Butter Zucchini Pickles

By Sue Lau | Palatable Pastime

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Sugar-Free Bread and Butter Zucchini Pickles is my recipe of the day 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.

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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.

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.

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.

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.

Foodie Extravaganza

Zucchini!

• Zucchini Corn Fritters from Caroline’s Cooking
• Chocolate Zucchini Cupcakes from Jolene’s Recipe Journal
• Zucchini Frittata from Culinary Adventures with Camilla
• Double Chocolate Zucchini Bread from Cookaholic Wife
• Zucchini Pizza Rounds from Our Good Life
• Greek Inspired Breakfast Casserole from A Day in the Life on the Farm
• Zucchini Sandwich Bread from Karen’s Kitchen Stories
• Grilled Zucchini Summer Salad from Food Lust People Love
• Sugar-Free Bread and Butter Zucchini Pickles from Palatable Pastime
• Zucchini Stir Fry from Sneha’s Recipe

Sugar-Free Bread and Butter Zucchini Pickles

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Sugar-Free Bread and Butter Zucchini Pickles

Sugar-Free Bread and Butter Zucchini Pickles

Sue Lau, Palatable Pastime

4.86 from 7 votes

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Cook Time 25 minutes mins

pickling time 6 days d

Course Side Dish

Cuisine American

Servings 24

Ingredients

  

1x2x3x

• 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

Instructions

 

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

Notes

From the kitchen of palatablepastime.com

Keyword pickles

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