Sweet and Sour Zucchini Pickles Recipe

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Sweet and Sour Zucchini Pickles Recipe
Sweet and Sour Zucchini Pickles Recipe photo by Taste of Home
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Sweet and Sour Zucchini Pickles Recipe

Read Reviews
4.5 4 4
Publisher Photo
To use up all those green beauties in your garden, make these unexpected pickles. Preserve them now to share as a holiday gift from your kitchen. —Tina Butler, Royse City, Texas
Featured In: 22 Pickled Recipes
MAKES:
44 servings
TOTAL TIME:
Prep: 1 hour + soaking Process: 10 min.
MAKES:
44 servings
TOTAL TIME:
Prep: 1 hour + soaking Process: 10 min.

Ingredients

  • 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

Directions

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.
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 Sweet and Sour Zucchini Pickles in Taste of Home June/July 2015

Nutritional Facts

1/4 cup: 12 calories, 0 fat (0 saturated fat), 0 cholesterol, 87mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 0 protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  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: about 6 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 Sweet and Sour Zucchini Pickles in Taste of Home June/July 2015

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Reviews forSweet and Sour Zucchini Pickles

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shannondobos User ID: 5115022 254039
Reviewed Sep. 12, 2016

"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."

MY REVIEW
gmadeb2012 User ID: 6485496 231616
Reviewed Aug. 22, 2015

"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!"

MY REVIEW
coppertop67 User ID: 376928 231572
Reviewed Aug. 22, 2015

"I just made these...now this doesn't say, but these should be left on the shelf at least a month before using, correct?"

MY REVIEW
homemadewithlove User ID: 4311884 231525
Reviewed Aug. 20, 2015

"Had an abundance of zukes so I wanted to try this recipe. Very easy & processed beautifully. Cant wait to try this winter."

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