Pickled Zucchini

Name: Pickled Zucchini
Prep time: 60 min
Cook time: 10 min
Total time: 1 h 10 min
Yield: about 6 pints
Ingredients: 11 cups thinly sliced zucchini (about 3 pounds); 1 large onion, halved and thinly sliced; 1/3 cup canning salt; 4-1/2 cups white vinegar; 3 cups sugar; 1 tablespoon mustard seed; 1-1/2 teaspoons ground turmeric

Total Time Prep: 1 hour + soaking Process: 10 min.

Yield about 6 pints

Test Kitchen Approved

From zoodles to bread, zucchini is a versatile vegetable. You can even transform it into pickled zucchini, too!

Ingredients

11 cups thinly sliced zucchini (about 3 pounds)
1 large onion, halved and thinly sliced
1/3 cup canning salt
4-1/2 cups white vinegar
3 cups sugar
1 tablespoon mustard seed
1-1/2 teaspoons ground turmeric

Directions

Place zucchini and onion in a large nonreactive bowl. Sprinkle with salt and toss to coat. Add water to cover; let stand at room temperature 2 hours. Drain; rinse and drain thoroughly.
In a 6-qt. stockpot, combine remaining ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat; simmer 5 minutes to allow flavors to blend. Add zucchini mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through.
Carefully ladle hot mixture into six hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts

1/4 cup: 12 calories, 0 fat (0 saturated fat), 0 cholesterol, 87mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 0 protein.

Pickled zucchini is a great way to use up all those green beauties in your garden. Preserve them now to share as a holiday gift from your kitchen. —Tina Butler, Royse City, Texas

Recipe Creator