Zucchini Pickles

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This lovely recipe should get you about 8-9 pint jars and use up all those zucchinis because you are going to need a lot!

This is a traditional Ball recipe and is pretty easy to do and doesn’t have all the salt that your grandmother might have used.

Here is the recipe:

  • 16 cups fresh zucchini, sliced
  • 4 cups onions, thinly sliced
  • 1/2 cup canning or pickling salt
  • 4 cups white vinegar (5%)
  • 2 cups sugar
  • 4 tbsp mustard seed
  • 2 tbsp celery seed
  • 2 tsp ground turmeric

Step 1 – Slice and Brine

Slice the ends off the zucchini and onions and then slice them lengthwise into quarters. Cover the zucchini and onion slices with 1 inch of water and salt. Let the mix stand for 2 hours.

Step 2 – Drain

Drain (and discard) the liquids from the zucchini and onions.  Rinse the zucchini and onions thoroughly in a colander or drainer.

Step 3 – Mix the spices, vinegar and heat

Combine in a saucepan (and bring to the boil):

  • 4 cups white vinegar (5%)
  • 2 cups sugar
  • 4 tbsp mustard seed
  • 2 tbsp celery seed
  • 2 tsp ground turmeric

Add the zucchini and onions and simmer 5 minutes

Step 4 – Fill the jars

Fill the jars with the mixture leaving 1/2 inch of headspace as usual.

Step 5 – Process in a water bath canner

USDA Recommended process time for Pickled Bread and Butter Zucchini in a boiling-water canner.
 Hot Packed Process Time at Altitudes of
Jar Size 0 – 1,000 ft 1,001 – 6,000 ft Above 6,000 ft
Pints or Quarts 10 min 15 20

Recipe via 

Image Flickr user iris

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