Pickled Zucchini Slices Recipe

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Pickled Zucchini Slices Recipe
Pickled Zucchini Slices Recipe photo by Taste of Home
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Pickled Zucchini Slices Recipe

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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
MAKES:
26 servings
TOTAL TIME:
Prep: 35 min. + standing Process: 10 min.
MAKES:
26 servings
TOTAL TIME:
Prep: 35 min. + standing Process: 10 min.

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 zucchini, onions and pepper; sprinkle with canning salt and cover with cold water. Let stand 2 hours; rinse and drain.
In a large saucepan, bring remaining ingredients to a boil. Pour over zucchini mixture; cover and let stand 2 hours.
Transfer to a stockpot. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. 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.
Originally published as Zucchini Pickles in Taste of Home June/July 2010, p67

Nutritional Facts

1/4 cup: 31 calories, 0 fat (0 saturated fat), 0 cholesterol, 237mg sodium, 7g carbohydrate (6g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

  • 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
  1. In a large bowl, combine zucchini, onions and pepper; sprinkle with canning salt and cover with cold water. Let stand 2 hours; rinse and drain.
  2. In a large saucepan, bring remaining ingredients to a boil. Pour over zucchini mixture; cover and let stand 2 hours.
  3. Transfer to a stockpot. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. 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.
Originally published as Zucchini Pickles in Taste of Home June/July 2010, p67

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edscorn User ID: 5114904 106293
Reviewed Sep. 28, 2010

"Good flavor, but not as crunchy as I would prefer. I'm wondering if it would work better as a refrigerator pickle instead."

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