Tangy & Sweet Zucchini Pickles Recipe

These zucchini pickles go perfectly with a burger, sandwich, snack, or even potato salad! If you slice slightly on the diagonal, you'll end up with a longer pickle slice that gives you great coverage on your burger or sandwich.

Course Canning

Cuisine American

Keyword pickles, zucchini

Prep Time 30

Cook Time 15

Resting Time 2

Total Time 2 45

Servings pints

Calories 64kcal

Ingredients

20 cups sliced zucchini (diagonal, 1/4-inch)
½ cup pickling salt
cold water
6 cups white vinegar
3 cups granulated sugar
4 tsp. mustard seeds
2 tsp. celery seeds
2 tsp. ground turmeric

Instructions

In a glass or stainless steel bowl, layer zucchini slices with pickling salt.
Pour cold water over the top and let them stand at room temperature for 2 hours.
Drain zucchini and rinse with cold water, drain.
In a stockpot, combine vinegar, sugar, mustard seeds, celery seeds, and turmeric.
Bring mixture to boil over medium-high heat, string. Reduce heat and boil gently for 5 minutes.
Stir in zucchini, remove from heat, cover, and let stand for 1 hour.
Prepare the canner and return stockpot with zucchini to a boil.
Pack sterilized jars with zucchini, leaving 1/2 inch of headspace.
Pour extra liquid into jars and remove air bubbles with a skewer or knife.
Wipe the rims, place lids on the jars, and screw the rings onto the jars until finger-tight.
Process in a water bath canner for 10 minutes. Turn off the heat, remove the canner lid, and let stand for 5 minutes before removing the jars from the canner.

Nutrition