Print Options

 
 
 Print
Pickled Zucchini Slices Recipe

Pickled Zucchini Slices Recipe

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

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

  • 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.

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.