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Zucchini Pickles

 Zucchini Pickles
—David Horste, Portland, Oregon
16 ServingsPrep: 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 for 2 hours; rinse and
  • drain.
  • In a large saucepan, bring the remaining ingredients to a boil. Pour
  • over zucchini and onions; cover and let stand for 2 hours.
  • Transfer to a large saucepan. Bring to a boil; reduce heat and simmer
  • for 5 minutes. Carefully pack hot mixture into hot half-pint jars,
  • leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust
  • lids. Process for 15 minutes in a boiling-water canner. Yield: about
  • 4 half-pints.
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.