1. Recipes

How to Make Zucchini Pickles - A Step-by-Step Guide

Zucchini pickles are a delicious and tangy treat that can be enjoyed on their own or as a complementary side dish to a variety of meals. This versatile vegetable can be transformed into a zesty and crisp pickle that adds a burst of flavor to any dish.

Whether you are looking for a way to preserve the bounty of zucchini from your garden or simply want to try something new and exciting in the kitchen, zucchini pickles are a great choice. They are easy to make, require minimal ingredient...

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Ingredients

  • 2 pounds zucchini, thinly sliced
  • ½ pound onions, quartered and thinly sliced
  • ¼ cup salt
  • 2 cups white sugar
  • 2 cups apple cider vinegar
  • 2 teaspoons mustard seeds
  • 1 teaspoon celery seed
  • 1 teaspoon ground turmeric
  • 1 teaspoon prepared yellow mustard

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Additional Time: 1 day 4 hrs
  • Total Time: 1 day 5 hrs
  • Servings: 96
  • Yield: 3 quarts

  • Place zucchini and onions into a large bowl and cover with water. Add salt and stir until dissolved. Let vegetables soak for at least 2 hours, then drain and transfer to a large pot.
  • Bring sugar, vinegar, mustard seeds, celery seed, turmeric, and yellow mustard to a boil in a saucepan. Pour mixture over drained zucchini and onions; let stand for at least 2 more hours.
  • Place the pot with the vegetables, spices, and pickling liquid onto the stove and bring to a boil. Boil for 3 minutes.
  • Meanwhile, inspect three quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water.
  • Pack vegetables into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

    • Nutrition

    20 cal.

    • Total Fat: 0g
    • Sodium: 2mg
    • Total Carbohydrate: 5g
    • Dietary Fiber: 0g
    • Total Sugars: 5g
    • Protein: 0g
    • Vitamin C: 2mg
    • Calcium: 3mg
    • Iron: 0mg
    • Potassium: 34mg

    Categories

    Sweet recipes
    Spicy recipes
    Dill recipes
    Bread and butter recipes
    Garlic recipes