Zucchini Pickles

Zucchini Pickles Recipe

Description

Pickle that big crop of zucchini in your late-summer garden with an easy, sweet, and tangy recipe that tastes like bread-and-butter pickles.

Ingredients

  • 2 pounds zucchini, thinly sliced
  • ½ pound onions, quartered and thinly sliced
  • ¼ cup salt
  • 2 cups white sugar
  • 2 cups apple cider vinegar
  • 1 teaspoon celery seed
  • 1 teaspoon ground turmeric
  • 1 teaspoon prepared yellow mustard
  • 2 teaspoons mustard seeds
  • 3 eaches 1-quart canning jars with lids and rings

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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Nutritional Information

Zucchini Pickles

Servings Per Recipe: 96
Calories: 20.2
% Daily Value *
protein:
carbohydrates: 2 %
exchange other carbs:
dietary fiber: 1 %
sugars:
fat:
saturated fat:
cholesterol:
vitamin a iu:
niacin equivalents: 1 %
vitamin b6: 2 %
vitamin c: 3 %
folate: 1 %
calcium:
iron:
magnesium: 1 %
potassium: 1 %
sodium:
thiamin: 1 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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