Sweet Chunk Zucchini Pickles

Sweet Chunk Zucchini Pickles

7
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
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Original recipe yields 50 servings

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Nutrition

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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Directions

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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

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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 inc...

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 (m...

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