Zucchini Pickles Recipes

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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.

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 [email protected]

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

JUDY'S ZUCCHINI PICKLES



Judy's Zucchini Pickles image

These pickles make a great accompaniment to the famous Zuni Hamburgers served at the Zuni Caf; in San Francisco. The restaurant's chef and owner, Judy Rodgers, shared the recipe with us.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables     Zucchini Recipes

Yield Makes about 2 pints

Number Of Ingredients 8

1 pound zucchini, washed, trimmed, and very thinly sliced
1 medium yellow onion, very thinly sliced
2 tablespoons fine sea salt
2 cups apple-cider vinegar
1 cup sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons slightly crushed yellow mustard seeds
Scant 1 teaspoon ground turmeric

Steps:

  • Combine zucchini and onion in a large shallow bowl. Add salt; toss to combine. Add a few ice cubes and enough cold water to cover, stirring until salt dissolves. Let stand, at room temperature, until zucchini are slightly salty and softened, about 1 hour.
  • Drain, removing any remaining ice cubes. Dry thoroughly between two towels, or spin, a few handfuls at a time, in a salad spinner (excess water will thin the flavor and spoil the pickle). Rinse and dry the bowl. Return the zucchini and onion to the dry bowl.
  • In a saucepan, combine vinegar, sugar, dry mustard, mustard seeds, and turmeric, over medium heat; simmer for 3 minutes. Remove from heat, and let stand until just warm to the touch.
  • Pour the cooled brine over the zucchin-and-onion mixture, stirring to combine. Transfer to sterilized jars. Cover, and refrigerate for 1 to 2 days before serving. Will keep for about 3 months, refrigerated, in an airtight container.

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

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 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.

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.

ZUNI CAFé'S ZUCCHINI PICKLES



Zuni Café's Zucchini Pickles image

At San Francisco's Zuni Café, these turmeric-tinged zucchini pickles are served with a hamburger, but they are also delicious paired with charcuterie, pâtés and smoked fish. Easy to make and wonderful to have on hand, they keep indefinitely in the refrigerator.

Provided by David Tanis

Categories     pickles

Time 1h

Yield 2 pints

Number Of Ingredients 9

1 pound zucchini, ends trimmed
1 small yellow onion, peeled
2 generous tablespoons kosher salt
Ice water and ice cubes
2 cups apple-cider vinegar
1 cup granulated sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons yellow or brown mustard seeds, or a combination
1 teaspoon turmeric

Steps:

  • With a mandolin, cut zucchini lengthwise (or crosswise, if you prefer) in 1/16-inch slices. Cut onion crosswise the same thickness.
  • Place zucchini and onion in a low wide bowl, toss with salt and cover with ice water. Add a few ice cubes. Leave for 1 hour, until faintly salty and slightly softened when tasted. Drain, discard ice and dry vegetables thoroughly between kitchen towels. Rinse and dry bowl.
  • Make the brine: Combine vinegar, sugar, dry mustard, mustard seeds and turmeric in a nonreactive saucepan, and simmer over medium-high heat for about 3 minutes. Turn off heat and set aside until just warm to the touch.
  • Return zucchini to the bowl and pour cooled brine over, then stir to distribute spices.
  • Transfer mixture and brine to pint jars and refrigerate for at least a day before serving.

ZUCCHINI PICKLES WITH CHILIES AND GARLIC



Zucchini Pickles With Chilies and Garlic image

Provided by Molly O'Neill

Categories     side dish

Time 4h10m

Yield Three cups

Number Of Ingredients 7

3 1/2 cups white-wine vinegar
1 1/2 cups sugar
2 teaspoons black peppercorns
1 1/2 tablespoons kosher salt
6 long red chilies
10 cloves garlic, peeled and lightly crushed
4 medium zucchini, trimmed and cut into 2-by- 1/2-inch sticks

Steps:

  • In a nonreactive saucepan, stir together the vinegar, sugar, peppercorns, salt, chilies and garlic. Bring to a boil, lower the heat and simmer for 5 minutes. Place the zucchini in a large heatproof container and pour the hot liquid over them. Let stand until cool. Cover tightly and store in the refrigerator for at least 4 hours before usin

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 0 grams, Carbohydrate 57 grams, Fat 1 gram, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 771 milligrams, Sugar 54 grams

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ZUCCHINI PICKLE | MYKITCHENGARDEN
2014-02-10  · Step 2. Place all the grated Zucchini into a bowl, stir through the salt and then cover with water – just enough to cover the top of the Zucchini. Leave for fifteen minutes. Step 3. While the Zucchini is sitting in the salt brine – you can prepare the onion and other pickle ingredients. Slice the onion into fine pieces.
From mykitchengarden.com
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SPIRALIZED ZUCCHINI PICKLES RECIPE - THE WANDERLUST KITCHEN
2016-08-31  · Use the jar lifters to place the jars right-side-up onto the canning rack. Bring the water to between 180-185 degrees and maintain it for 30 minutes. Carefully remove from the pot and set on the kitchen towel to cool for 24 hours. Remove the rings and check to ensure each lid has sealed. Store for up to 1 year.
From thewanderlustkitchen.com
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ZUCCHINI CANNING RECIPES - PRACTICAL SELF RELIANCE
2021-06-04  · When making zucchini pickles for canning, the brine needs to be at least 50% vinegar (at 5% acidity) to be safe for canning. Salt, sugar, and seasonings are just for flavor, the canning safety comes from the vinegar. I like using my bread and butter pickles recipe, simply substituting sliced zucchini for the cucumbers.
From practicalselfreliance.com
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REFRIGERATOR ZUCCHINI PICKLES - ANDREA MEYERS
2010-08-10  · Preparation. Place the zucchini and onions slices in the large bowl, add the salt, and toss to distribute. Add a few cubes of ice and enough cold water to cover. Stir to dissolve the salt, and allow to soak for about 1 hour. After the 1 hour …
From andreasrecipes.com
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SWEET AND SPICY ZUCCHINI REFRIGERATOR PICKLES RECIPE - COOK.ME …
2021-08-24  · Start by marinating zucchini and onion in brine. Combine vinegar, sugar, mustard, turmeric, and red pepper flakes in a small saucepan over medium heat until sugar dissolves fully. Drain the zucchini and transfer to jars. Pour the pickling liquid over the top and place in the refrigerator to chill for at least 24 hours.
From cook.me
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BERNARDIN HOME CANNING: BECAUSE YOU CAN: ZUCCHINI PICKLES
Combine vinegar, sugar, mustard, celery seeds and turmeric in a large stainless steel saucepan. Bring to a boil; boil gently 5 minutes. Remove from heat; stir in zucchini and let stand 1 hour. Place 6 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C).
From bernardin.ca
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Top Asked Questions

How to pickle zucchini?
Step 1 - Combine the zucchini, onions and salt and stand for two hours. Rinse well and drain. Step 2 - Mix the vinegar, sugar, salt and spices in a large saucepan with a lid and bring to a boil and simmer for 5 minutes. Add the zucchini and onion and stand for two more hours turning the zucchini over to marinate in the pickling solution.
What is the best way to cook zucchini?
Directions Salt zucchini and onion with 1 tablespoon salt and let drain in a colander set over a bowl, 1 hour. Meanwhile, in a small saucepan over medium heat, combine vinegar, water, sugar, mustard seed, turmeric, and 1 teaspoon salt and bring to a boil, stirring frequently. In a mason jar, place zucchini mixture and red pepper flakes.
What kind of sauce do you put on zucchini Pickles?
Bottles Mustard Zucchini Pickles, made with a delicious mustard sauce you will love. Locally grown zucchini and onions, this zucchini is very large and sometimes they are left in the garden to seed.
How do you make squash Pickles?
The summer squash is sliced and combined with sliced onions and seasonings. Use small squash or zucchini for small rounds. These are similar to bread and butter pickles, but they're made with squash instead of cucumbers. This recipe makes about 3 pints; the recipe is easily doubled for a larger batch of pickles.

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