zucchini-pickles

Zucchini Pickles

4 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    5 m
  • Ready In

    1 d 35 m
c@lover
Recipe by  c@lover

“A great way to use all those zucchini your garden produced! Most of the time spent on this recipe is letting the ingredients stand.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 3 quarts

Directions

  1. Place zucchini and onions into a large bowl, cover with water, and stir in salt until dissolved. Let the vegetables soak in the salted water for at least 2 hours; drain and transfer to a large heatproof bowl.
  2. Bring sugar, vinegar, celery seed, turmeric, mustard, and mustard seeds to a boil in a saucepan; pour the mixture over the zucchini and onions. Let the mixture stand for at least 2 more hours. Return zucchini, onions, and pickling liquid with spices to a large pot and bring to a boil. Boil for 3 minutes.
  3. While vegetables are soaking in pickling liquid, sterilize jars and lids in boiling water for at least 5 minutes. Pack the zucchini and onion into the hot, sterilized jars, filling the jars to within 1/4 inch of the top with pickling liquid. 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.
  4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  5. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 24 hours before opening.

Share It

Reviews (4)

Rate This Recipe
prosehunny
4

prosehunny

These pickles are delicious! I just love them! I did some in chunks and some in thin slices, the pickling liquid is almost good enough to drink by itself :) The only issue I had was coming out short on veggies, so I would measure to make sure you have enough.

KIDDMG
3

KIDDMG

What a brilliant recipe! No one guesses that these are zucchini instead of cucumber and I get to use all my bumper crop of zucchini in a way fun and unique way.

ml
1

ml

Outstanding.Used my french fry cutter to make spears( blunt spears ) rather than rounds. Will do this again.

More Reviews

Similar Recipes

Zucchini Cobbler
(270)

Zucchini Cobbler

Sweet Zucchini Relish
(97)

Sweet Zucchini Relish

Zucchini Pie II
(52)

Zucchini Pie II

Sweet Chunk Zucchini Pickles
(6)

Sweet Chunk Zucchini Pickles

Lazy Housewife Pickles
(7)

Lazy Housewife Pickles

Easy Zucchini Relish
(2)

Easy Zucchini Relish

Nutrition

Amount Per Serving (96 total)

  • Calories
  • 20 cal
  • 1%
  • Fat
  • 0.1 g
  • < 1%
  • Carbs
  • 4.8 g
  • 2%
  • Protein
  • 0.2 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Zucchini Cobbler

>

next recipe:

Homemade Sweet Zucchini Relish