Zucchini Pickles Recipe

5 1 3
Publisher Photo

Zucchini Pickles Recipe

Read Reviews
5 1 3
Publisher Photo
—David Horste, Portland, Oregon
Recommended: 22 Pickled Recipes
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + standing Process: 15 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + standing Process: 15 min.

Ingredients

  • 2 pounds firm fresh zucchini, cut into 1/4-inch slices
  • 2 small onions, sliced
  • 1/4 cup canning salt
  • 3 cups white vinegar
  • 2 cups sugar
  • 2 teaspoons mustard seed
  • 1 teaspoon celery seed
  • 1 teaspoon turmeric

Directions

Combine zucchini and onions in a large bowl; 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 and onions; cover and let stand 2 hours.
Transfer to a large saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Carefully ladle hot mixture into four hot half-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 15 minutes. Remove jars and cool. Yield: about 4 half-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 Country Woman July/August 1996, p41

Nutritional Facts

1/4 cup: 111 calories, 0 fat (0 saturated fat), 0 cholesterol, 1772mg sodium, 28g carbohydrate (26g sugars, 1g fiber), 1g protein.

  • 2 pounds firm fresh zucchini, cut into 1/4-inch slices
  • 2 small onions, sliced
  • 1/4 cup canning salt
  • 3 cups white vinegar
  • 2 cups sugar
  • 2 teaspoons mustard seed
  • 1 teaspoon celery seed
  • 1 teaspoon turmeric
  1. Combine zucchini and onions in a large bowl; 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 and onions; cover and let stand 2 hours.
  3. Transfer to a large saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Carefully ladle hot mixture into four hot half-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 15 minutes. Remove jars and cool. Yield: about 4 half-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 Country Woman July/August 1996, p41

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jam69101 User ID: 6055952 10389
Reviewed Aug. 12, 2011

"Has a wonderful flavor. And the zucchini is nice and crisp and the onions just blend together. Will make this more often."

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