Pickled Zucchini Slices Recipe

Pickled Zucchini Slices Recipe photo by Taste of Home

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Here's a great way to put your garden bounty to good use! Turn that ripe zucchini into a crunchy, flavorful burger topping. Romaine Wetzel, Ronks, PA

This recipe is:

Diabetic Friendly

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Pickled Zucchini Slices Recipe

Prep: 35 min. + standing Process: 10 min.

Yield: 26 Servings

35 10 45

Ingredients

8 cups sliced zucchini
4 large onions, sliced
1 large green pepper, sliced
3 tablespoons canning salt
1 quart white vinegar
2 cups sugar
2 teaspoons celery salt
2 teaspoons ground turmeric
1 teaspoon ground mustard

Directions

In a large bowl, combine the zucchini, onions and pepper; sprinkle with canning salt and cover with cold water. Let stand for 2 hours; rinse and drain.
In a large saucepan, bring the remaining ingredients to a boil. Pour over zucchini mixture; cover and let stand for 2 hours.
Transfer to a stockpot. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 5 pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

Nutritional Facts 1/4 cup equals 31 calories, trace fat (trace saturated fat), 0 cholesterol, 237 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1/2 starch.

Originally published as Zucchini Pickles in Taste of Home June/July 2010, p67