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Zucchini Pickles Recipe

—David Horste, Portland, Oregon
TOTAL TIME: Prep: 25 min. + standing Process: 15 min. YIELD:16 servings

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

  • 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.

Nutritional Facts

1 serving (1/4 cup) equals 111 calories, trace fat (trace saturated fat), 0 cholesterol, 1,772 mg sodium, 28 g carbohydrate, 1 g fiber, 1 g protein.