{"id":81688,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/sweet-and-sour-zucchini-pickles\/"},"modified":"2024-01-24T14:56:44","modified_gmt":"2024-01-24T20:56:44","slug":"sweet-and-sour-zucchini-pickles","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/sweet-and-sour-zucchini-pickles\/","title":{"rendered":"Pickled Zucchini"},"content":{"rendered":"<p>You can preserve the flavors of summer by pickling zucchini. This recipe for sweet-and-sour pickled zucchini is an almost unrecognizable substitute for traditional <a href=\"https:\/\/www.tasteofhome.com\/recipes\/grandma-s-dill-pickles\/\" data-name=\"www.tasteofhome.com\/recipes\/grandma-s-dill-pickles\/\" data-module=\"content engagement\" data-position=\"embedded links\">dill pickles<\/a>. You may be skeptical, but the results will convert you into a zucchini pickle lover!<\/p>\n<h2>Pickled Zucchini Ingredients<\/h2>\n<ul>\n<li class=\"\">Zucchini<\/li>\n<li class=\"\">Onion<\/li>\n<li class=\"\">Canning salt<\/li>\n<li class=\"\">White vinegar<\/li>\n<li class=\"\">Sugar<\/li>\n<li class=\"\">Mustard seed<\/li>\n<li class=\"\">Ground turmeric<\/li>\n<li>Dill seed, crushed red pepper, black peppercorns or garlic (optional)<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Soak the vegetables<\/h3>\n<p>Place the zucchini and onion in a large stainless steel or glass bowl. Then, sprinkle vegetables with salt and toss to coat. Add water to cover and stir gently until salt is dissolved. Let stand at room temperature for two hours. Drain and rinse thoroughly.<\/p>\n<p>When it comes to salt, opt for canning or pickling salt, which you can find at most grocers and big box stores (just ask for it\u2014it might not be in the salt and spice aisle).<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Be sure your bowl is nonreactive. You don&#8217;t want to use copper or aluminum for this step because the metal can react with acidic foods. Stick to a glass or ceramic dish.<\/p>\n<h3>Step 2: Prepare the brine<\/h3>\n<p>In a six-quart stockpot, combine vinegar, sugar, mustard seed, turmeric and any other spices you&#8217;d like to include. Bring to a boil, stirring gently to dissolve sugar. Reduce heat. To help flavors blend, simmer the brine for five minutes. Add your zucchini mixture to the stockpot. Return to a boil, stirring occasionally. Reduce heat; then simmer, uncovered for five minutes, or until heated through.<\/p>\n<p>While you&#8217;re preparing the mixture, thoroughly <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-pickles\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-pickles\/\" data-module=\"content engagement\" data-position=\"embedded links\">sterilize the jars<\/a>. Wash the jars with hot, soapy water, and place them in a large pot of boiling water. Remove after about 10 minutes.<\/p>\n<h3>Step 3: Fill jars<\/h3>\n<p>Carefully ladle hot zucchinis and onions into six preheated pint jars. A<a href=\"https:\/\/www.amazon.com\/Prepworks-Progressive-Canning-Funnel-Regular\/dp\/B007QT4GMQ\/\" data-name=\"www.amazon.com\/Prepworks-Progressive-Canning-Funnel-Regular\/dp\/B007QT4GMQ\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener nofollow\"> canning funnel<\/a> really helps here. When the jars are full, pour in the hot brine, leaving a half-inch headspace.\u00a0You don&#8217;t have to pack the zucchinis as tightly as you pack cucumbers!<\/p>\n<p>Remove air bubbles using a wooden spoon. If necessary, adjust the headspace by adding additional hot pickling liquid to maintain a 1\/2-inch headspace. Wipe rims with a clean cloth. Center lids on jars and screw on bands until finger tight.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>Have extra pickling liquid? Use it to boil potatoes, as a dressing or in tuna salad for extra flavor.<\/p>\n<h3>Step 4: Can<\/h3>\n<p>Place jars into a hot water canner filled with simmering water, make sure they&#8217;re completely covered with water. Bring to a boil and process for 10 minutes.<\/p>\n<p>Carefully remove jars and let cool on the countertop. The zucchini pickles are ready to eat, but will become even more flavorful after 24 hours. Let sit a few weeks for maximum taste!<\/p>\n<h2>Pickled Zucchini Tips<\/h2>\n<h3>How long do zucchini pickles last?<\/h3>\n<p>Zucchini pickles have a long shelf life and can last for up to a year. But we&#8217;d be surprised if they last that long! The pickles can be used as a garnish at summer barbecues, saved for a crunchy snack or given out as a Christmas gift.<\/p>\n<h3>How to make zucchini pickles in the refrigerator<\/h3>\n<p>You can make a quick and easy version of this recipe, too. Instead of adding the zucchinis to the brining mixture, begin by adding the raw zucchinis and onions to the jars. Prepare the brining solution as normal, and pour the hot brine over the vegetables. Stir and secure the jars with lids. Let the jars cool for about half an hour, and then transfer to the refrigerator. They will be ready to eat after 24 hours and can stay refrigerated for between two and three weeks.<\/p>\n<h3>What does pickled zucchini taste like?<\/h3>\n<p>Pickled zucchini taste very similar to pickles made with cucumbers. They can even be a little crisper because zucchini has a lower water content.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>From zoodles to bread, zucchini is a versatile vegetable. You can even transform it into pickled zucchini, too!<\/p>\n","protected":false},"author":7970,"featured_media":1605255,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,304212,305487,306171,303966,304988,340638,304368,303887,306848,305020,304207,324623,304388,304028,304005,304398,304150,303883,340661,305028,307614,307815],"categories-v2":[308623,309557,308481,310796,312036,308495,308935,340804,308745,308478,309603,308960,309555,309177,308752,308609,308549,308797,309434,308476,340844,308974,310591,310779],"coauthors":[51494],"recommended_recipes":[{"post_title":"How to Host a Stress-Free Backyard Barbecue","post_link":"\/article\/how-to-host-backyard-barbecue\/","post_image":"\/wp-content\/uploads\/2025\/05\/Backyard-Barbecue_GettyImages-2103931463_MLedit.jpg"},{"post_title":"Bread and Butter Pickles","post_link":"\/recipes\/bread-and-butter-pickles\/","post_image":"\/wp-content\/uploads\/2024\/11\/Bread-and-Butter-Pickles_EXPS_TOHD24_18640_ChristineMa_11_Social.jpg"},{"post_title":"Zucchini Fries","post_link":"\/recipes\/zucchini-fries\/","post_image":"\/wp-content\/uploads\/2022\/06\/Zucchini-Fries_EXPS_RC22_268330_P2_MD_06_08_3b.jpg"},{"post_title":"Sweet Pickles","post_link":"\/recipes\/best-ever-sweet-pickles\/","post_image":"\/wp-content\/uploads\/2019\/05\/Best-Ever-Sweet-Pickles_EXPS_FT24_235471_ST_0313_8.jpg"},{"post_title":"Sweet & Sour Squash Salad","post_link":"\/recipes\/sweet-sour-squash-salad\/","post_image":"\/wp-content\/uploads\/2017\/09\/Sweet-Sour-Squash-Salad_EXPS_CWJJ17_26631_C02_23_2b.jpg"},{"post_title":"Pickled Sweet Onions","post_link":"\/recipes\/pickled-sweet-onions\/","post_image":"\/wp-content\/uploads\/2025\/01\/Pickled-Sweet-Onions_EXPS_TOHD24_166042_SuzanNajjar_7.jpg"},{"post_title":"Sweet and Sour Slaw","post_link":"\/recipes\/sweet-and-sour-coleslaw\/","post_image":"\/wp-content\/uploads\/2018\/01\/Sweet-and-Sour-Slaw_EXPS_FT23_15316_ST_6_22_1.jpg"},{"post_title":"Sweet 'n' Tangy Freezer Pickles","post_link":"\/recipes\/sweet-n-tangy-freezer-pickles\/","post_image":"\/wp-content\/uploads\/2017\/09\/Sweet-n-Tangy-Freezer-Pickles_EXPS_CWAS17_15440_C03_31_6b.jpg"},{"post_title":"Sweet Zucchini Relish","post_link":"\/recipes\/sweet-zucchini-relish\/","post_image":"\/wp-content\/uploads\/2018\/01\/EXPS_TOHD24_111190_JuliaHartbeck.jpg"},{"post_title":"Zucchini & Sweet Corn Souffle","post_link":"\/recipes\/zucchini-sweet-corn-souffle\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps140175_TH143192D02_07_1b_WEB.jpg"},{"post_title":"So-Sweet Squash Pickles","post_link":"\/recipes\/so-sweet-squash-pickles\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps24672_CW163682C02_23_5b.jpg"},{"post_title":"Pickled Sweet Peppers","post_link":"\/recipes\/pickled-sweet-peppers\/","post_image":"\/wp-content\/uploads\/2024\/10\/Pickled-Sweet-Peppers_EXPS_TOHD24_45237_DianaRattray_7.jpg"},{"post_title":"Sweet-and-Sour Salad","post_link":"\/recipes\/sweet-and-sour-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps1684_CW2036C37.jpg"},{"post_title":"Jalapeno Bread & Butter Pickles","post_link":"\/recipes\/jalapeno-bread-butter-pickles\/","post_image":"\/wp-content\/uploads\/2018\/01\/Jalapeno-Bread-Butter-Pickles_exps112471_CW1996976D04_05_1bC_RMS.jpg"},{"post_title":"Sweet & Spicy Pickled Red Seedless Grapes","post_link":"\/recipes\/sweet-spicy-pickled-red-seedless-grapes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Sweet-Spicy-Pickled-Red-Seedless-Grapes_exps176630_CP143300B02_21_4bC_RMS.jpg"},{"post_title":"Sweet-Sour Lettuce Salad","post_link":"\/recipes\/sweet-sour-lettuce-salad\/","post_image":"\/wp-content\/uploads\/2017\/09\/Sweet-Sour-Lettuce-Salad_exps9413_SD2401789C08_14_1bC_RMS.jpg"},{"post_title":"Sweet-Sour Vegetable Salad","post_link":"\/recipes\/sweet-sour-vegetable-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25670_TH10603D8A.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/exps176331_TH153342D02_18_2b.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/sweet-and-sour-zucchini-pickles\/","name":"Pickled Zucchini","datePublished":"2018-01-01","dateModified":"2024-01-24","prepTime":"PT60M","cookTime":"PT10M","totalTime":"PT01H10M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/exps176331_TH153342D02_18_2b-1.jpg","height":1200,"width":1200},"recipeCategory":"","description":"From zoodles to bread, zucchini is a versatile vegetable. You can even transform it into pickled zucchini, too!","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Soak the vegetables","text":"Place the zucchini and onion in a large stainless steel or glass bowl. Then, sprinkle vegetables with salt and toss to coat. Add water to cover and stir gently until salt is dissolved. Let stand at room temperature for two hours. Drain and rinse thoroughly. When it comes to salt, opt for canning or pickling salt, which you can find at most grocers and big box stores (just ask for it\u2014it might not be in the salt and spice aisle). Editor's Tip: Be sure your bowl is nonreactive. You don't want to use copper or aluminum for this step because the metal can react with acidic foods. Stick to a glass or ceramic dish."},{"@type":"HowToStep","name":"Prepare the brine","text":"In a six-quart stockpot, combine vinegar, sugar, mustard seed, turmeric and any other spices you'd like to include. Bring to a boil, stirring gently to dissolve sugar. Reduce heat. To help flavors blend, simmer the brine for five minutes. Add your zucchini mixture to the stockpot. Return to a boil, stirring occasionally. Reduce heat; then simmer, uncovered for five minutes, or until heated through. While you're preparing the mixture, thoroughly sterilize the jars. Wash the jars with hot, soapy water, and place them in a large pot of boiling water. Remove after about 10 minutes."},{"@type":"HowToStep","name":"Fill jars","text":"Carefully ladle hot zucchinis and onions into six preheated pint jars. A canning funnel really helps here. When the jars are full, pour in the hot brine, leaving a half-inch headspace. You don't have to pack the zucchinis as tightly as you pack cucumbers! Remove air bubbles using a wooden spoon. If necessary, adjust the headspace by adding additional hot pickling liquid to maintain a 1\/2-inch headspace. Wipe rims with a clean cloth. Center lids on jars and screw on bands until finger tight. Editor's Tip: Have extra pickling liquid? Use it to boil potatoes, as a dressing or in tuna salad for extra flavor."},{"@type":"HowToStep","name":"Can","text":"Place jars into a hot water canner filled with simmering water, make sure they're completely covered with water. Bring to a boil and process for 10 minutes. Carefully remove jars and let cool on the countertop. The zucchini pickles are ready to eat, but will become even more flavorful after 24 hours. Let sit a few weeks for maximum taste!"}],"recipeYield":"about 6 pints","author":[{"@type":"Person","name":"Kim Bussing"}],"nutrition":{"@type":"NutritionInformation","calories":" 12 calories","fatContent":"0 fat (0 saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"87mg sodium","carbohydrateContent":"3g carbohydrate (2g sugars","fiberContent":"0 fiber)","proteinContent":"0 protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.1666665,"reviewCount":6,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-09-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"shannondobos"},"reviewBody":"I was pleasantly surprised to find another use for zucchini.  I was a bit skeptical that the zucchini would hold up and make a nicely textured pickle, but they actually have a perfect firmness and crunch to them.   Like another reviewer, this only yielded 4 pints for me, but they aren't a lot of work and are well worth the time involved.  I will definitely make a batch or two each year going forward.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-08-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gmadeb2012"},"reviewBody":"I made these today.  Got 4 pints instead of 6 but maybe I packed them too tight.  The leftovers I put in the fridge and just enjoyed them with supper.  I know they are going to be great!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-08-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"homemadewithlove"},"reviewBody":"Had an abundance of zukes so I wanted to try this recipe. Very easy & processed beautifully. Cant wait to try this winter.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-08-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"coppertop67"},"reviewBody":"I just made these...now this doesn't say, but these should be left on the shelf at least a month before using, correct?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-03-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"bosque"},"reviewBody":"Getting ready to make them. I assume spices go in with the vinegar & sugar? The recipe says nothing about this","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-07-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gunslinger"},"reviewBody":"I had never made zucchini pickles and I was surprised at how good these were. Very crispy with a nice spice mixture!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"176331","romance_copy_dek":"From zoodles to bread, zucchini is a versatile vegetable. You can even transform it into pickled zucchini, too!","enhanced_recipe_title":"Sweet and Sour Zucchini Pickles","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"11 cups thinly sliced zucchini (about 3 pounds)","IngredientText":"11 cups thinly sliced zucchini (about 3 pounds)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 large onion, halved and thinly sliced","IngredientText":"1 large onion, halved and thinly sliced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/3 cup canning salt","IngredientText":"1\/3 cup canning salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4-1\/2 cups white vinegar","IngredientText":"4-1\/2 cups white vinegar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 cups sugar","IngredientText":"3 cups sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon mustard seed","IngredientText":"1 tablespoon mustard seed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 teaspoons ground turmeric","IngredientText":"1-1\/2 teaspoons ground turmeric"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/exps176331_TH153342D02_18_2b.jpg","RecipeId":176331,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Sweet and Sour Zucchini Pickles Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"exps176331_TH153342D02_18_2b.jpg","ContributorId":null,"Firstname":"Tina","Lastname":"Butler","ContributorAttachmentFileName":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/76\/75x75\/CP_Butler_76871_a.jpg","TimeCallout":"Prep: 1 hour + soaking Process: 10 min.","MinimumServingQuantity":44,"MaximumServingQuantity":44,"Yield":"about 6 pints.","DigitalTitle":"Sweet and Sour Zucchini Pickles","SubmittedTitle":"Zucchini Pickles","RecipeTypeId":1,"AverageRating":4.17,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"","PreparationTimeInMinutes":60,"CookTimeInMinutes":10,"TotalTimeInMinutes":70,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Sweet and Sour Zucchini Pickles","OriginalSourceProject":"Sweet and Sour Zucchini Pickles","ContestPlacement":"","Trailer":"<h2>Sweet and Sour Zucchini Pickle Tips<\/h2><h3>What does pickled zucchini taste like?<\/h3>Pickled zucchini taste very similar to pickles made with cucumbers. They can even be a little crisper because zucchini has a lower water content.  \r\n\r\n<h3>How long does pickled zucchini last?<\/h3>Unopened jars of pickled zucchini should only be kept up to a year. Once opened, these pickles will last for 2-3 weeks in the fridge. \r\n\r\n<h3>What should I do with pickled zucchini?<\/h3>Pickled zucchini is a great substitute for any time you\u2019d use pickles. Try them on <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cola-burgers\/\">hamburgers<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cuban-style-pork-sandwiches\/\">Cuban-style sandwiches<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/boston-subs\/\">hoagies<\/a>. \r\n\r\n<i>Research contributed by <a href=\"https:\/\/www.tasteofhome.com\/author\/maggie-knoebel\/\">Maggie Knoebel<\/a>, Taste Recipes Culinary Assistant<\/i>","Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"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. \u2014Tina Butler, Royse City, Texas","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"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.","SequenceNo":1},{"Direction":"   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.","SequenceNo":2},{"Direction":"   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.","SequenceNo":3},{"Direction":"   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.","SequenceNo":4}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[{"Name":"Course","ID":0},{"Name":"Condiments","ID":94270},{"Name":"Pickles & Relishes","ID":94610}],"Cuisine":[],"HealthyEating":[],"HolidaysAndCelebrations":[],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Onions","ID":102029}],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"All Taste Recipes Magazine Recipes","ID":107457},{"Name":"Taste Recipes Magazine Recipes","ID":107265}],"WinningRecipes":[],"Tags":[{"Name":"Dishes & Beverages","ID":305487},{"Name":"Edible Gifts","ID":306171},{"Name":"Gear","ID":303966},{"Name":"Appliances","ID":304032},{"Name":"Stock Pot","ID":304028},{"Name":"Stovetop Cookware","ID":304005},{"Name":"Health & Wellness","ID":304988},{"Name":"Low-Fat","ID":305020},{"Name":"Vegan","ID":305028},{"Name":"Holidays & Events","ID":304368},{"Name":"Seasons","ID":304388},{"Name":"Summer","ID":304398},{"Name":"Ingredients","ID":306848},{"Name":"Herbs & Spices","ID":340638},{"Name":"Turmeric","ID":340661},{"Name":"Vegetables","ID":307614},{"Name":"Zucchinis","ID":307815},{"Name":"Techniques","ID":304150},{"Name":"Canning","ID":304212},{"Name":"Preserving","ID":304207},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":15,"NutritionalAnalyisParagraph":"1\/4 cup: 12 calories, 0 fat (0 saturated fat), 0 cholesterol, 87mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 0 protein. ","NoOfRatings":6,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/exps176331_TH153342D02_18_2b.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/exps176331_TH153342D02_18_2b.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[{"CookingTipType":"Editor's Note","CookingTipTitle":"Canning Altitude ","CookingTipText":"The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes. \n\n"}],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"","TipText":"<h2>Sweet and Sour Zucchini Pickle Tips<\/h2><h3>What does pickled zucchini taste like?<\/h3>Pickled zucchini taste very similar to pickles made with cucumbers. They can even be a little crisper because zucchini has a lower water content.      <h3>How long does pickled zucchini last?<\/h3>Unopened jars of pickled zucchini should only be kept up to a year. Once opened, these pickles will last for 2-3 weeks in the fridge.     <h3>What should I do with pickled zucchini?<\/h3>Pickled zucchini is a great substitute for any time you\u2019d use pickles. Try them on <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cola-burgers\/\">hamburgers<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cuban-style-pork-sandwiches\/\">Cuban-style sandwiches<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/boston-subs\/\">hoagies<\/a>.     <i>Research contributed by <a href=\"https:\/\/www.tasteofhome.com\/author\/maggie-knoebel\/\">Maggie Knoebel<\/a>, Taste Recipes Culinary Assistant<\/i>"}],"CommentCount":6,"RatingCount":6,"RecipeCommentDetails":[{"Comment":"I had never made zucchini pickles and I was surprised at how good these were. Very crispy with a nice spice mixture!","CommentId":1,"DateRated":"07\/04\/2020 22:18","GUID":"82166A8BD0C8440D9C04CD8064E1A9F7","MemberId":544392,"Rating":5,"ScreenName":"gunslinger","SubmittedDate":"07\/04\/2020 22:18"},{"Comment":"<p>Getting ready to make them. I assume spices go in with the vinegar & sugar? The recipe says nothing about this<\/p>","CommentId":2,"DateRated":"03\/20\/2018 15:07","GUID":"4d8da1484674485495729ce5bd7a6c85","MemberId":2701275,"Rating":2,"ScreenName":"bosque","SubmittedDate":"03\/20\/2018 15:07"},{"Comment":"<p>I was pleasantly surprised to find another use for zucchini.  I was a bit skeptical that the zucchini would hold up and make a nicely textured pickle, but they actually have a perfect firmness and crunch to them.   Like another reviewer, this only yielded 4 pints for me, but they aren't a lot of work and are well worth the time involved.  I will definitely make a batch or two each year going forward.<\/p>","CommentId":3,"DateRated":"09\/12\/2016 22:30","GUID":"097dda401c104ff784a6235b9d5e12d3","MemberId":5115022,"Rating":5,"ScreenName":"shannondobos","SubmittedDate":"09\/12\/2016 22:30"},{"Comment":"<p>I made these today.  Got 4 pints instead of 6 but maybe I packed them too tight.  The leftovers I put in the fridge and just enjoyed them with supper.  I know they are going to be great!<\/p>","CommentId":4,"DateRated":"08\/22\/2015 19:21","GUID":"3c6d60d3bed44a66b4ed2096fc249507","MemberId":6485496,"Rating":5,"ScreenName":"gmadeb2012","SubmittedDate":"08\/22\/2015 19:21"},{"Comment":"<p>I just made these...now this doesn't say, but these should be left on the shelf at least a month before using, correct?<\/p>","CommentId":5,"DateRated":"08\/22\/2015 01:14","GUID":"D6DFE88DB7A040C48C150E43D708A435","MemberId":376928,"Rating":4,"ScreenName":"coppertop67","SubmittedDate":"08\/22\/2015 01:14"},{"Comment":"<p>Had an abundance of zukes so I wanted to try this recipe. Very easy & processed beautifully. Cant wait to try this winter.<\/p>","CommentId":6,"DateRated":"08\/20\/2015 21:18","GUID":"CB613AC851094491B7535D10DAE5A12E","MemberId":4311884,"Rating":4,"ScreenName":"homemadewithlove","SubmittedDate":"08\/20\/2015 21:18"}]},"breadcrumb":[{"term_id":309177,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":309112,"taxonomy":"categories-v2","description":"Browse Taste Recipes recipes by course, cooking style, cuisine, ingredient, holiday and more categories to find a new family-favorite recipe.","parent":0,"count":51693,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/"},{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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