- 11 cups thinly sliced zucchini (about 3 pounds)
- 1 large onion, halved and thinly sliced
- 1/3 cup canning salt
- 4-1/2 cups white vinegar
- 3 cups sugar
- 1 tablespoon mustard seed
- 1-1/2 teaspoons ground turmeric
- Place zucchini and onion in a large nonreactive bowl. Sprinkle with salt and toss to coat. Add water to cover; let stand at room temperature 2 hours. Drain; rinse and drain thoroughly.
- In a 6-qt. stockpot, combine remaining ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat; simmer 5 minutes to allow flavors to blend. Add zucchini mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through.
- Carefully ladle hot mixture into six hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. 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: about 6 pints.
Reviews for Sweet and Sour Zucchini Pickles
"I was pleasantly surprised to find another use for zucchini. I was a bit skeptical that the zucchini would hold up and make a nicely textured pickle, but they actually have a perfect firmness and crunch to them. Like another reviewer, this only yielded 4 pints for me, but they aren't a lot of work and are well worth the time involved. I will definitely make a batch or two each year going forward."
"I made these today. Got 4 pints instead of 6 but maybe I packed them too tight. The leftovers I put in the fridge and just enjoyed them with supper. I know they are going to be great!"
"I just made these...now this doesn't say, but these should be left on the shelf at least a month before using, correct?"
"Had an abundance of zukes so I wanted to try this recipe. Very easy & processed beautifully. Cant wait to try this winter."