Best Recipe For Zucchini Pickles

ZUCCHINI PICKLES

Steps:

• Combine zucchini and onions in a large bowl; sprinkle with canning salt and cover with cold water. Let stand 2 hours; rinse and drain., In a large saucepan, bring remaining ingredients to a boil. Pour over zucchini and onions; cover and let stand 2 hours., Transfer to a large saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Carefully ladle hot mixture into 4 hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars in canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

ZESTY ZUCCHINI PICKLES

Steps:

• In a large stainless steel bowl layer the first 3 ingredients sprinkle all the salt on the veggies. Top with cold water and set aside for 2-3 hours.
• Drain into a colander and rinse well under running cold water.Drain well.
• In a large stainless steel pot add remaining ingredients and bring to a boil stirring to dissolve sugar. Gentle boil for 10 minutes. Cover and let infuse for 1 hour.
• Prep your jars I used 6 - 8 ounce jars. And prepare the water bath.
• Bring the infused vinegar to a boil.
• Add the drained veggies bring to a boil and for 5 minutes.
• Pack into jars leaving 1/2 head space.
• Remove air bubbles and ladle the hot liquid to leave 1/2 inch head space.
• Wipe rims clean and top with lids and bands. screw to finger tip tight.
• Place jars in boiling water bath with at least 1 inch covering the jars.
• Bring back to a boil , cover and boil for 15 minutes.
• Turn of flame remove lid and rest for 5 minutes.
• Remove jars without tipping and place in a draft free place till cool.
• Remove bands and store in a cool dark place.

ZUCCHINI DILL PICKLES

Steps:

• In a large bowl, toss zucchini with 2 tablespoons salt; let stand 20 minutes. Cover with ice and water, weighting down with a plate, if necessary, to keep zucchini fully submerged. Let stand 1 hour. Drain in a colander; rinse to remove excess salt. Pack zucchini and dill into a 4-cup-capacity or two 2-cup-capacity jars.
• In a medium saucepan, combine vinegar; 2/3 cup water; mustard, cumin, and celery seeds; garlic; jalapeño; sugar; and 1 tablespoon salt. Bring to a boil over medium-high heat, stirring until sugar dissolves. Carefully pour into jar with zucchini and dill. Top with more vinegar, if necessary. (Liquid should fully submerge zucchini mixture and reach about 1/2 inch from top.) Let cool completely, then cover and refrigerate until ready to use, up to 1 month or try canning with our helpful instructions.

SWEET ZUCCHINI PICKLES

Steps:

• Mix squash, onion, and sweet pepper in a big bowl.
• Mix with salt. Cover and refrigerate for 1 hour. Drain.
• Combine sugar, vinegar, mustard seed, celery seed, and ground mustard. Boil.
• Add squash mixture. Return to boiling; remove from heat.
• Spoon mixture into 2 clean pint jars. I just use tupperware.
• Cool 30 minutes.
• Cover and refrigerate at least 24 hours before serving.
• Store in refrigerator up to 1 month or freeze forever :).

QUICK PICKLED ZUCCHINI RECIPE

Steps:

• Steam sterilize your clean jar: fill it with 1 cup boiling water, cover with lid and swirl boiling hot water inside the jar (use oven mitts to hold the jar and swish carefully so you don't burn your hands or drop the jar (do it over the sink; just in case). Drain the water completely.
• In the bottom of your clean jar, add 3 halved cloves of garlic, 2-3 bay leaves, and 6-8 peppercorns.
• Slice zucchini into 1/3" thick rings, discard the ends. Layer zucchini slices tightly, sprinkling dill and parsley between each layer. Pack the zucchini down with a clean cooking utensil if needed. Top with any remaining dill and parsley.
• Combine all of your marinade ingredients and stir until sugar and salt are dissolved. Carefully pour the hot syrup over the layered zucchini.
• Cover tightly with lid and let the jar cool to room temperature on the counter then refrigerate overnight. From the time you pour in the water, it should marinate a minimum of 12 hours. Stays good in the fridge for 5-7 days.

ZUCCHINI PICKLES

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.

ZUCCHINI DILL PICKLES

Steps:

• If using 4" zucchini, halve lengthwise. If using 8" zucchini, halve crosswise, then quarter lengthwise. Place in a large bowl. Add 2 tablespoons salt and 4 cups ice. Add cold water to cover. Top with a plate to keep submerged. Let sit for 2 hours. Drain; rinse.
• Divide dill sprigs and next 6 ingredients between 2 clean, hot 1-quart jars; set aside.
• Bring vinegar, sugar, remaining 2 tablespoons salt, and 1 1/4 cups water to a boil in a large saucepan. Working in batches, add zucchini and cook, stirring occasionally, until khaki in color and slightly pliable, about 2 minutes. Using tongs, transfer zucchini to jars.
• Divide hot syrup between jars to cover zucchini, leaving 1/2" space on top. Wipe rims, seal, and process in a boiling water bath for 10 minutes. Allow at least a week to pickle before eating.