Sweet Chunk Zucchini Pickles

Sweet Chunk Zucchini Pickles

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bljersey 0

"Sweet and mildly spicy zucchini pickle chunks that I grew up with from Grandma. Takes several days but well worth it."
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2 d 4 h 15 m servings 132 cals
Serving size has been adjusted!

Original recipe yields 50 servings



  • Calories:
  • 132 kcal
  • 7%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 102 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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  1. Place the zucchini into one gallon water in a large bowl. Stir in the pickling lime, and let stand for 24 hours. Drain and rinse the zucchini a few times, then cover with a fresh gallon water. Let stand for 3 hours, then drain.
  2. Heat the vinegar, sugar, pickling spice, and salt in a large pot over medium heat until the sugar dissolves. Stir in the drained zucchini. Cover and rest the zucchini for 24 hours. Bring the zucchini mixture to a simmer over medium heat for 35 minutes. Allow to cool.
  3. Sterilize about 10 pint-sized jars and lids in boiling water for at least 5 minutes. Divide and pack the zucchini mixture evenly into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. 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. Store in the refrigerator.


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Sweet, crunchy and very tasty. Super easy and doesn't take much time at all but realize the work is spaced out over three days. I used four very large zucchini to get the 16 cups and did not inc...

You can definitely can these and store them well-sealed for a couple years. My grandmother used to make them and give us all sealed jars which we stored at room temperature for up to 2 years (m...

You can process these in boiling water bath for 10 min.

These are very good and definitely crunchy. The only thing I do not like is having to store them all in the fridge. Has anyone tried canning them so they can be stored on the shelve with the o...

I'm fairly new to canning, and definitely to pickling lime. But, shoot howdy, these were easy, although you do need to plan ahead as two steps include letting this sit for 24 hours. I gave the...

I think the recipe should read 2 quarts apple cider vinegar, not 2 cups. Actually, I used 1 quart apple cider vinegar and 1 quart white vinegar. This recipe sounded like the zucchini pickle re...


Good pickles and I processed with boiling water bath for 10 minutes. These are crunchy and will be a nice addition for holiday or special meals.

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