Freezer Bread & Butter Zucchini Chips

Total Time
Prep 1 hr
Cook 2 hrs

This is really easy and very good. Another from the borrowed cookbook.

Ingredients Nutrition


  1. Combine zucchini, onion and salt in large bowl.
  2. Toss to mix and set aside for at least 2 hours.
  3. Drain but do not rinse.
  4. In non-reactive pan, combine vinegar, sugar, turmeric, celery seed, and pepper.
  5. Heat just enough to dissolve sugar.
  6. Pour over zucchini mixture. Toss to mix.
  7. Pack into freezer containers.
  8. Freeze up to 6 months.


Most Helpful

I made this during the summer and forgot to review it. I love these pickles.They are fast easy crunchy and very tasty.Great for just the 2 of us. Thanks for posting it School Cooker

School cooker January 17, 2009

Yummy pickles! I halved the recipe and these won't make it to the freezer. I'm gonna eat them all! Thank you luv!

Sharon123 May 16, 2007

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