Zucchini Pickles Recipe - Allrecipes.com
Zucchini Pickles Recipe
  • READY IN 1+ days

Zucchini Pickles

Recipe by  

"A great way to use all those zucchini your garden produced! Most of the time spent on this recipe is letting the ingredients stand."

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Ingredients Edit and Save

Original recipe makes 3 quarts Change Servings
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Directions

  1. Place zucchini and onions into a large bowl, cover with water, and stir in salt until dissolved. Let the vegetables soak in the salted water for at least 2 hours; drain and transfer to a large heatproof bowl.
  2. Bring sugar, vinegar, celery seed, turmeric, mustard, and mustard seeds to a boil in a saucepan; pour the mixture over the zucchini and onions. Let the mixture stand for at least 2 more hours. Return zucchini, onions, and pickling liquid with spices to a large pot and bring to a boil. Boil for 3 minutes.
  3. While vegetables are soaking in pickling liquid, sterilize jars and lids in boiling water for at least 5 minutes. Pack the zucchini and onion into the hot, sterilized jars, filling the jars to within 1/4 inch of the top with pickling liquid. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  5. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 24 hours before opening.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 5 mins
  • READY IN 1 day 35 mins
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Reviews More Reviews

Sep 30, 2012

What a brilliant recipe! No one guesses that these are zucchini instead of cucumber and I get to use all my bumper crop of zucchini in a way fun and unique way.

 
Jul 25, 2013

These pickles are delicious! I just love them! I did some in chunks and some in thin slices, the pickling liquid is almost good enough to drink by itself :) The only issue I had was coming out short on veggies, so I would measure to make sure you have enough.

 

8 Ratings

Sep 14, 2013

Outstanding.Used my french fry cutter to make spears( blunt spears ) rather than rounds. Will do this again.

 
Jun 15, 2014

Very good and easy recipe! Taste almost like my grandmother's bread and butter pickles. My father in law hates cucumbers so this is a great alternative, I will be making lots of these.

 
Jul 04, 2014

This recipe is excellent. Everyone that tried them thought they were made with cucumbers. The recipe did not fill 3 quart jars for me. I made them a second time with more vegetables and a little more of the ingredients for the brine and did get 3 quarts. Delicious!!

 
Aug 10, 2013

Easy to make and taste is exceptional!

 
Jul 15, 2014

This recipe was in my new magazine and had to try it. WOW...Great...everyone wanted a jar so i had to make another batch. Will definately be making these over and over again.

 

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Nutrition

  • Calories
  • 20 kcal
  • 1%
  • Carbohydrates
  • 4.8 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.2 g
  • < 1%
  • Sodium
  • 293 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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