Crisp Zucchini Pickles Recipes

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ZUCCHINI DILL PICKLES



Zucchini Dill Pickles image

Provided by Kevin West

Categories     Side     Low Fat     Vegetarian     Backyard BBQ     Spice     Zucchini     Summer     Healthy     Vegan     Dill     Coriander     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 quarts

Number Of Ingredients 11

2 pounds small zucchini (preferably about 4" or 8" long), trimmed
4 tablespoons coarse sea salt or pickling salt, divided
12 fresh dill sprigs
2 teaspoons yellow or brown mustard seeds
1 teaspoon coriander seeds
1 teaspoon dill seeds
1/4 teaspoon saffron threads
4 garlic cloves, halved
4 red jalapeños or Fresno chiles, split lengthwise
2 1/2 cups white wine vinegar
1/4 cup sugar

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.

SWEET CHUNK ZUCCHINI PICKLES



Sweet Chunk Zucchini Pickles image

Sweet and mildly spicy zucchini pickle chunks that I grew up with from Grandma. Takes several days but well worth it.

Provided by bljersey

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P2DT4h15m

Yield 50

Number Of Ingredients 8

1 gallon water
16 cups peeled and cubed zucchini
1 cup pickling lime (calcium hydroxide)
1 gallon water
2 cups apple cider vinegar
8 cups white sugar
3 teaspoons pickling spice
2 teaspoons salt

Steps:

  • Place the zucchini into one gallon water in a large bowl. Stir in the pickling lime, and let stand for 24 hours. Drain and rinse the zucchini a few times, then cover with a fresh gallon water. Let stand for 3 hours, then drain.
  • Heat the vinegar, sugar, pickling spice, and salt in a large pot over medium heat until the sugar dissolves. Stir in the drained zucchini. Cover and rest the zucchini for 24 hours. Bring the zucchini mixture to a simmer over medium heat for 35 minutes. Allow to cool.
  • Sterilize about 10 pint-sized jars and lids in boiling water for at least 5 minutes. Divide and pack the zucchini mixture evenly into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. 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. Store in the refrigerator.

Nutrition Facts : Calories 131.8 calories, Carbohydrate 33.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 101.7 mg, Sugar 32.6 g

ZUCCHINI PICKLES



Zucchini Pickles image

Preserve garden-fresh zucchini for longer by making crunchy zucchini pickles. -Susan Court, Pewaukee, Wisconsin

Provided by Taste of Home

Time 40m

Yield about 4 half-pints.

Number Of Ingredients 8

2 pounds firm fresh zucchini, cut into 1/4-inch slices
2 small onions, sliced
1/4 cup canning salt
3 cups white vinegar
2 cups sugar
2 teaspoons mustard seed
1 teaspoon celery seed
1 teaspoon turmeric

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.

Nutrition Facts : Calories 111 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1772mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 1g fiber), Protein 1g protein.

CRISP ZUCCHINI PICKLES



Crisp Zucchini Pickles image

Make and share this Crisp Zucchini Pickles recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 40m

Yield 8 pint jars

Number Of Ingredients 13

5 quarts cubed zucchini
1 quart sliced onion
1 head cauliflower, separated flowerets
2 green peppers, chopped
1 quart trimmed chopped green beans or 1 quart sliced peeled carrot
3 cloves garlic, halved
1/2 cup salt
6 cups sugar
5 1/2 cups vinegar
1/2 cup water
2 tablespoons mustard seeds
2 teaspoons celery seeds
2 teaspoons turmeric

Steps:

  • In a large mixing bowl or crock, combine all the vegetables, including the garlic.
  • Sprinkle them with the salt; stir and let the vegetables stand three hours.
  • Drain well.
  • Combine the sugar, vinegar, water and spices in a large preserving kettle and heat to boiling.
  • Stir in the vegetables and heat again to boiling.
  • Pack the vegetables into clean, hot pint jars to within 1/2-inch of each jar's top.
  • Pour in the hot liquid to within 1/2-inch of each top.
  • Wipe off the tops and threads of the jars with a damp cloth.
  • Put on prepared lids and seal as the manufacturer directs.
  • Process in a boiling water bath for 15 minutes.

ZUCCHINI PICKLES



Zucchini Pickles image

A great way to use all those zucchini your garden produced! Most of the time spent on this recipe is letting the ingredients stand.

Provided by c@lover

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P1DT35m

Yield 96

Number Of Ingredients 10

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 1-quart canning jars with lids and rings

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.

Nutrition Facts : Calories 20.2 calories, Carbohydrate 4.8 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 1.9 mg, Sugar 4.5 g

SWEET ZUCCHINI PICKLES



Sweet Zucchini Pickles image

Too much summer squash!! I am sure you could can these in the traditional way, but I don't know how to do that and this is so easy. I've frozen the whole mix in plastic storage bags, too, with great results. I love these with almost anything...best of all in the middle of winter!!! Kids also eat this up--at one of my daughter's birthday parties, it was the first snack to go. My dad gave me the recipe, so I have no idea where it's from...

Provided by DeeCooks

Categories     Lunch/Snacks

Time P1DT30m

Yield 2 pints, 16 serving(s)

Number Of Ingredients 9

3 cups zucchini, sliced about 1/4 inch thick (or thinner, I also use crookneck and pattypans in the mix)
1/2 cup onion, chopped (I prefer red onions.)
1 large red bell pepper (or orange, yellow, etc.)
1 tablespoon salt
1 cup sugar
3/4 cup white vinegar
3/4 teaspoon mustard seeds
3/4 teaspoon celery seed
1/4 teaspoon ground mustard

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 :).

Nutrition Facts : Calories 60.5, Fat 0.2, Sodium 439.4, Carbohydrate 14.6, Fiber 0.6, Sugar 13.6, Protein 0.5

QUICK ZUCCHINI PICKLES



Quick Zucchini Pickles image

An easy and flavourful recipe from The Canadian Living Test Kitchen from "Canadian Living Magazine" (July 2007).

Provided by blucoat

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

4 cups thinly sliced halved zucchini (1 L)
1 teaspoon salt (5 mL)
1/4 cup rice vinegar (50 mL)
2 teaspoons granulated sugar (10 mL)
2 teaspoons sesame oil (10 mL)
2 garlic cloves, minced
1/4 teaspoon hot pepper flakes (1 mL)

Steps:

  • In bowl, toss zucchini with salt ; let stand for 15 minutes.
  • Drain and squeeze out liquid.
  • Add vinegar, sugar, sesame oil, garlic, and hot pepper flakes. Toss to combine.

Nutrition Facts : Calories 51.5, Fat 2.7, SaturatedFat 0.4, Sodium 591.6, Carbohydrate 6.5, Fiber 1.3, Sugar 5.2, Protein 1.6

PICKLED ZUCCHINI RIBBONS



Pickled Zucchini Ribbons image

Bright-hued sweet vegetable pickles are a welcome change from typical sandwich toppers. Paper-thin zucchini ribbons are tender-crisp.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 quarts

Number Of Ingredients 9

2 pounds medium zucchini
2 medium onions
2 tablespoons coarse salt
1 quart cider vinegar
2 cups sugar
1 tablespoon dry mustard
1 tablespoon yellow mustard seed
1 1/2 teaspoons turmeric
1 teaspoon ground cumin

Steps:

  • Using a mandoline or sharp knife, cut zucchini lengthwise into 1/8-inch-thick slices. Halve onions lengthwise, and cut into 1/8-inch-thick slices. Transfer vegetables to a colander set in a bowl. Toss well with salt. Refrigerate 1 hour.
  • Meanwhile, bring vinegar, sugar, and spices to a boil in a medium saucepan, stirring. Reduce heat; simmer 5 minutes. Let cool completely, about 30 minutes.
  • Rinse zucchini and onions well, and drain. Pat dry between paper towels.
  • Transfer zucchini and onions to a large bowl; pour in brine. Transfer to airtight containers; refrigerate at least 1 week (pickles will keep 3 weeks more).

ZUCCHINI DILL PICKLES



Zucchini Dill Pickles image

When the garden is overflowing with zucchini, pickle them and put them on burgers, sandwiches, or enjoy one by itself. Make sure to not skip the step of salting and then submerging them in ice water: It's the secret to long-lasting snap.

Provided by Greg Lofts

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Time 1h35m

Yield 1 quart

Number Of Ingredients 10

1 pound baby zucchini, halved or quartered lengthwise
Kosher salt
1/2 cup lightly packed dill sprigs
1 cup distilled white vinegar, plus more if needed
2 teaspoons mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon celery seeds
3 cloves garlic, peeled and halved
1 jalapeño or serrano pepper, halved lengthwise
2 tablespoons sugar

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.

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From nonnasway.com


CRISPY SWEET PICKLES – WATER BATH OR COLD PACK CANNED
2021-12-06 In a sauce pan, add sugar, vinegar, water and spices. Bring to boil, stirring until sugar dissolves. Reduce heat and high simmer or low boil, for about 30 minutes. Sterilize jars in canning pot. Remove hot jars, one at a time and drain water. Cut open black tea bag and add 1 bag per pint jar.
From binkysculinarycarnival.com


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