Sweet Chunk Zucchini Pickles

Sweet Chunk Zucchini Pickles

bljersey 0

"Sweet and mildly spicy zucchini pickle chunks that I grew up with from Grandma. Takes several days but well worth it."

Ingredients 2 d 4 h 15 m {{adjustedServings}} servings 132 cals

Serving size has been adjusted!

Original recipe yields 50 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 132 kcal
  • 7%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 102 mg
  • 4%

Based on a 2,000 calorie diet

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  1. Place the zucchini into one gallon water in a large bowl. Stir in the pickling lime, and let stand for 24 hours. Drain and rinse the zucchini a few times, then cover with a fresh gallon water. Let stand for 3 hours, then drain.
  2. Heat the vinegar, sugar, pickling spice, and salt in a large pot over medium heat until the sugar dissolves. Stir in the drained zucchini. Cover and rest the zucchini for 24 hours. Bring the zucchini mixture to a simmer over medium heat for 35 minutes. Allow to cool.
  3. Sterilize about 10 pint-sized jars and lids in boiling water for at least 5 minutes. Divide and pack the zucchini mixture evenly into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Store in the refrigerator.
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Reviews 7

  1. 9 Ratings


Sweet, crunchy and very tasty. Super easy and doesn't take much time at all but realize the work is spaced out over three days. I used four very large zucchini to get the 16 cups and did not include some of the center with the seeds. DO NOT stick your hand down in the lime water to push down the zucchini chunks or you will have a shriveled hand (personal experience lol). It doesn't seem like there is enough pickling liquid when you add in the vegetable pieces but during the resting time the liquid will cover the zucchini although I really didn't have enough liquid to completely cover all the pickles in the 8 pint jars I filled. I put about a half cup of pickles in a container in the refrigerator. I went ahead and sealed the jars to leave on the shelf because I don't have room to refrigerate all of them. I doubt anyone who will be gifted with these pickles will have any idea that they are zucchini. Very good. This would be a great project with your kids.


You can definitely can these and store them well-sealed for a couple years. My grandmother used to make them and give us all sealed jars which we stored at room temperature for up to 2 years (maybe more). Once opened, store in the fridge.


You can process these in boiling water bath for 10 min.