ZUCCHINI PICKLES
A great way to use all those zucchini your garden produced! Most of the time spent on this recipe is letting the ingredients stand.
Provided by c@lover
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT35m
Yield 96
Number Of Ingredients 10
Steps:
- Place zucchini and onions into a large bowl, cover with water, and stir in salt until dissolved. Let the vegetables soak in the salted water for at least 2 hours; drain and transfer to a large heatproof bowl.
- Bring sugar, vinegar, celery seed, turmeric, mustard, and mustard seeds to a boil in a saucepan; pour the mixture over the zucchini and onions. Let the mixture stand for at least 2 more hours. Return zucchini, onions, and pickling liquid with spices to a large pot and bring to a boil. Boil for 3 minutes.
- While vegetables are soaking in pickling liquid, sterilize jars and lids in boiling water for at least 5 minutes. Pack the zucchini and onion into the hot, sterilized jars, filling the jars to within 1/4 inch of the top with pickling liquid. 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.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 24 hours before opening.
Nutrition Facts : Calories 20.2 calories, Carbohydrate 4.8 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 1.9 mg, Sugar 4.5 g
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Matin Khan
[email protected]I'm not a huge fan of pickles, but these were really good. I liked the sweetness and the crunch.
Razib hawlader
[email protected]These pickles are a bit spicy, but I love that. They're perfect for adding a little kick to sandwiches or salads.
John Macleod
[email protected]I've never made pickles before, but this recipe was so easy to follow. I'm definitely going to make them again.
Zachary Herman
[email protected]These pickles are a great way to preserve zucchini. They'll last for months in the refrigerator, so you can enjoy them all year long.
Any Noor
[email protected]I'm not a big fan of pickles, but I actually really liked these. They're not too sour and they have a nice sweetness to them.
Sahal Sandhu
[email protected]These pickles are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and they make great gifts.
Jacinth Williams
[email protected]I made these pickles with my kids and they had a blast. It's a great way to get kids involved in the kitchen.
Isheunesu Ndhlovu
[email protected]These pickles are a great way to add some extra vegetables to your diet. They're also a good source of probiotics, which are beneficial for gut health.
Samuel “PachucoSam” Herrera
[email protected]I love the crunch of these pickles. They're the perfect texture for adding to salads or sandwiches.
David Molekwa
[email protected]These pickles are a great addition to any charcuterie board. They're also great for snacking on straight out of the jar.
Ali Tanveer
[email protected]I've made these pickles a few times now, and they always turn out great. I love experimenting with different spices and herbs to create different flavor combinations.
Luca Luca
[email protected]These pickles are a bit spicy, but I love that. They're perfect for adding a little kick to sandwiches or salads.
Rashid Ali Gujjar
[email protected]I love the addition of the dill and mustard seeds. They give the pickles a really nice flavor.
Namulondo Olivia
[email protected]These pickles are a great way to use up extra zucchini. I always have a ton of zucchini in the summer, and this is a great way to preserve them.
Emanuela Uwa
[email protected]I've never made pickles before, but this recipe was so easy to follow. I'm definitely going to make them again.
tony david
[email protected]I made these pickles for a party and they were a huge hit! Everyone loved them.
Kgalalelo Modiboa
[email protected]These zucchini pickles are amazing! They're the perfect combination of sweet, sour, and crunchy.