March 11, 2015
Many people grow zucchini in their home garden and find that it not only is easy to grow, it is prolific. What to do with all that zucchini? Make pickled zucchini! It is very easy with this recipe.
Pickled zucchini has a similar flavor to cucumber pickles but with less crunch. If you have the patience to allow the zucchini to sit for a couple of weeks after pickling you will be rewarded with more flavor.
Yield: 2-3 pints
- 7 cups zucchini, chopped
- 2 medium onions, halved and sliced
- 1/4 cup pickling or kosher salt (do not use table salt)
- 2 cups white vinegar
- 1 cup sugar
- 1 teaspoon celery seed
- 1 teaspoon turmeric
- 2 teaspoons mustard seed
1. Place zucchini and onions in a large non-reactive pot (glass, ceramic or plastic); add the salt and enough water to cover. Let stand for 2 hours.
2. Drain water from the zucchini/onion mix. Set aside.
3. In a separate saucepan, make the brine by combining the remaining ingredients and bringing to a boil.
4. Pour the boiling brine over the zucchini/onion mix. Let stand for 2 hours.
5. Place canning jars and lids in a separate small pot, cover with water and bring to a boil. Simmer until used.
6. Bring zucchini mix (with vinegar) to a boil for 5 minutes
7. Pack zucchini in the hot sterilized jars, fill with boiling vinegar liquid (brine) to within 1/2 inch of top and seal hand tight.
8. Process filled jars for 10 minutes in a boiling water bath (15 minutes in location over 1,000 ft.)