Recipe by c@lover
"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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zucchini, thinly sliced
onions, quartered and thinly sliced
apple cider vinegar
prepared yellow mustard
1-quart canning jars with lids and rings
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.
Warning the recipe states 2 lbs zucchini yields 3 qts I think they meant 3 pints. I did 10 lbs zucchini (5times all ingredients) and instead of getting 15 qts I got 7 plus 1 pint. Half what the recipe stated. Other then that I made these today and they were pretty straight forward. I have not done much canning before and for a first time solo these were a good start. I tasted some prior canning and was very pleased. Fewer jars then expected was both good and bad, good because it means I can make another batch if I want without having more then I could ever use. 10 lbs of zucchini was only 1week of harvest. Bad because I had taken time to prep slot more jars then needed. 3 stars because of that.
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.
The pickles were delicious!
I had some leftover pickling liquid, and I couldn't bear to throw it out (about 3 cups worth). So what I did was make some great BBQ sauce by adding a jar of tomato sauce, then boiled it down until it was reduced by half. I added a little bit of cornstarch as well just to thicken it up even more. I poured it over some chicken to bake, then poured the pan drippings over rice. It was delicious and everyone in my family loved it.
Outstanding.Used my french fry cutter to make spears( blunt spears ) rather than rounds. Will do this again.
Never pickled anything before...had some zucchini coming off and started hunting for recipes. This one came up and we gave it a try. Oh my goodness......absolutely wonderful!! We saved the liquid after the pickles were gone and marinated chicken in it then cooked chicken, tators, onions, mushrooms, carrots, peas, corn, zucchini, and pineapple like a roast in it....no words can describe how amazing all the flavors meshed. It was an excellent meal that had everyone going back for seconds.
Great recipe. Fantastic taste and relatively easy to make. I wish the slices were crisper, but they were good. The only other issue is that this will not make 3 quarts or pickles, more like 1 1/2 or 2 at best. The brine was the perfect amount for 2 quarts. I don't have canning equipment, so I stopped after step 3. I then let jars rest until sealed, then will refrigerate until they are eaten. I think if I wanted crisper slices, I could dump the hot liquid on the slices in the jars, then seal.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/96 of a recipe
Servings Per Recipe: 96
Amount Per Serving
** Calories: 20
** Calories from Fat: < 1
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