Confessions of a Pickle(d) Person. I love Pickles. Always have and always will, I guess. I remember so well as a child, working in the kitchen alongside my Mother and Grandmother making and canning all kinds of pickles from cucumbers my Dad grew in his huge garden. Mom and Grandma made Bread and Butter Pickles, Pickle Relish, Dill Pickles, Sweet Chunks, Icicle Pickles and more! We had enough pickles to feed a small village or the 8 of us that lived in our home! As an adult, I continued that tradition with Bread and Butter Pickles being my all time favorite. Now, living in Germany, I can’t find a decent sweet pickle anywhere so I started making refrigerator sweet pickles that resemble Bread and Butter Pickles and boy, are they ever good. A couple of days ago, I found myself starring at some small zucchini that I bought planning on using them as vegetables for dinners this week, but Dan has been away and I needed to use them up. I didn’t feel like baking anything so I put my thinking cap on and it came to me like an Epiphany!! Zucchini Refrigerator Pickles! I’ve made Zucchini Bread and Butter Pickles that are delicious so I thought these had a good chance of turning out well.
Oh MY!!! I may never go back to using cucumbers for refrigerator pickles again. These are simply fabulous! Just the right amount of sweet and tangy.They have a great crispness and all around wonderful flavor from the celery seed and dry mustard. Basically, I used my recipe for cucumber refrigerator pickles but tweaked it a bit and added the mustard. Ready? Let’s build some Pickles!
Don’t these look amazing? !
This is what we’ll need, plus some nice Zukes!
Sweet n Tangy Zucchini Refrigerator Pickles
- 3 Cups firm, unblemished Zucchini about 4-5 inches diameter. Sliced very thin.
- 1 Cup sliced White Onion sliced very thin
- 3/4 Cup cider vinegar
- 3/4 Cup sugar
- 1/4 Tsp Salt
- 1/4 Tsp Celery Seed
- 1/4 Tsp Turmeric powder
- 1/4 Tsp ground Cloves
- 1/4 Tsp Mustard Powder
- Wash and dry the whole Zucchini, then slice thin.
- Very thin.............
- Peel the Onion. Cut it in half and slice very thin. Put the Zucchini and Onion in a non-reactive bowl.
- In a small saucepan, stir together the Cider Vinegar and the Sugar.
- In a small bowl, combine the Salt, Celery Seed, Turmeric, Cloves and Mustard Powder. Add the spices to the saucepan and bring it all to a boil. Reduce heat to simmer and stir and cook for 2 minutes.
- Pour the boiling hot Vinegar and Spice mixture over the Zucchini and Onions. Toss it all up good so everything is well coated. Cover and refrigerate for 24 hours. During that time, it helps if you give the Pickles a stir once or twice.
- I had a whole bunch of these Pickles with a grilled Tuna, Cheese and Tomato Sandwich. Just fantastic!
- Thanks for stopping by today and sharing my Pickle making memories with you and discovering even mores ways to make a Pickle!
- Wherever life's journey leads you today, I hope it is both a little sweet and a little tangy!
- Journey On!
- Hugs and Love from me,
- Karen, TJG
- Be sure to leave me a comment. I love hearing from you all!
Cynthia Bolivard says
Karen Giebel says
Thanks for commenting! I appreciate all your support.
My mouth is watering! I will be trying this soon!
Karen Giebel says
HO Gloria, Thanks for commenting! I sure hope you enjoy them.
Hugs from me!
These are the most incredible delicious refrigerator pickles I have ever made! Thank you so much for the recipe. It’s all I can do to keep myself from just eating them with a fork right out of the jar!
Karen Giebel says
Mary, I do the same thing! So glad you enjoy the pickles.
Mary here again. Question. Didn’t see it in the recipe maybe I missed it but how long do these store well in the refrigerator? I keep making them lol