Zucchini Pickles Recipe #74116
We love pickles. It is fun trying to pickle different things. Prep time does not include overnight setting time.
by Toby Jermain
2¼ hours | 1½ hours prep
4 pints
- 6 medium zucchini (about 2-1/4 lb)
- 2 medium onions, peeled
- 1/3 cup kosher salt or uniodized salt
- 1 cup sugar
- 2 cups white wine vinegar or cider vinegar
- 1 cup distilled white vinegar
- 2 teaspoons mustard seeds
- 2 teaspoons celery seeds
- 1/2 teaspoon whole cloves
- 3-5 whole small hot red peppers
- Wash zucchini, trim off and discard ends, and slice 1/4" thick.
- Slice onions into 1" squares, and separate into leaves.
- Toss zucchini and onions with salt in a 2 quart glass or plastic bowl.
- Let sit for 5 minutes.
- Cover with very cold water and set aside for 1 hour.
- Drain, rinse lightly, and taste.
- If too salty, rinse some more and drain again.
- Return vegetables to bowl.
- In a 2 to 3 quart saucepan, combine all remaining ingredients.
- Bring to a boil, reduce heat, and simmer for 10-15 minutes.
- Taste, and remove red peppers if mixture is spicy enough, otherwise leave peppers in.
- Return mixture to a full boil, and pour over zucchini mixture.
- Cover with a plate or non-metal lid, and let stand for 2 hours.
- Return zucchini mixture and liquid to the saucepan.
- Bring to boiling, reduce heat, and simmer for 3 minutes.
- Remove cloves and red peppers.
- If canning, divide zucchini, onions, and liquid between 4 sterilized pint jars, being sure to divide seeds between jars, and top with sterilized lids.
- Process in a boiling-water bath for 10 minutes.
- Cool, making sure that lids have sealed.
- Store at room temperature if desired.
- If using within a month or so, store in a plastic container in the refrigerator; refrigerator pickles have a better, crunchy texture than canned ones.
- Pickles are very edible after only 24 hours.
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5 stars