Zucchini Pickles




5 pounds medium-size zuchini, cut into 1/4-inch thick slices

2 pounds mild white onions, thinly sliced

1/3 cup canning salt or non-iodized salt

4 cups cider vinegar (5% acidity)

2 cups sugar

2 tablespoons mustard seeds

1 tablespoon each of celery seeds and ground turmeric

2 teaspoons ground ginger

3 cloves garlic, minced or pressed



Place zucchini, onions, and salt in a large stainless steel, glass, or unchipped enamel bowl; cover with ice water and let stand 1-2 hours.  Drain, rinse well, and drain again.

In a heavy-bottomed 10- to 12-quart stainless steel or unchipped enamel pan, mix vinegar, sugar, mustard seeds, celery seeds, turmeric, ginger, and garlic.  Bring to a boil over high heat, stirring to dissolve sugar; boil for 2 to 3 minutes.  Stir in zucchini mixture, return to a boil, and boil for 2 more minutes.

Pack hot zucchini mixture into prepared, hot wide-mouth pint jars, leaving 1/2-inch headspace.  Gently run a narrow nonmetallic spatula between pickles and jar sides to release air bubbles.  Wipe rims and threads clean;  top with hot lids, then firmly screw on bands.  Process in boiling water canner for 10 minutes,  Or omit processing;  let stand for 12 to 24 hours at room temperature, then refrigerate.  Makes about 8 pints


Copyright 2007 Georgie and Mark Taylor - Hungry Horse Ranch  All rights reserved



Per 1/4 cup:  38 calories, 1 g protein, 9 g carbohydrate, 0 g total fat, 0 mg cholesterol, 414 mg sodium

Preparation Notes

Recipe from Sunset Home Canning, Sunset Publishing, 1993. p 65

When the zucchini are taking over your refrigerator, this is a great way to bump them off.  They're wonderful with a sandwich in the middle of winter.