A few days ago I shared with all of you my recipe for canning homemade zucchini relish. Today’s recipe is for those of you who are interested in learning how to make and home-can your own zucchini pickles! While it might sound like a difficult process, I assure you, it’s quite easy to make your own. Plus, you can enjoy them year-round and they taste absolutely DELICIOUS!!! You can find my Zucchini Relish Recipe on the blog too!
- 1 quart distilled white vinegar
- 2 cups granulated sugar
- 1/2 teaspoon kosher salt
- 2 teaspoons celery seed
- 2 teaspoons ground turmeric
- 1 teaspoon dry mustard
- 5-6 fresh zucchini, unpeeled, cut into 1/4″ thick spears
- 1-2 large onions, finely chopped
- Combine together the first 6 ingredients listed in the recipe in a large stock pot. Bring mixture to a full boil. Place the zucchini spears and chopped onions in a large bowl. Pour the hot mixture over the top and let it stand for 2 hours, stirring occasionally.
- In a large stock pot, bring mixture to a full boil, then simmer the mixture for 5 minutes over medium heat. Continue simmering the mixture over the heat while quickly packing 1 jar at a time with the pickles. Fill each jar to within 1/2″ of the top, making sure that vinegar solution (juice) covers the vegetables. Place jars in a water bath canner and process on a low boil for 18-20 minutes. Turn off heat, lift rack to sit on the edge of the water bath canner and let the jars sit there for an additional 5-8 minutes. Remove jars and let them sit on the counter until cool. Once they are room temperature double check all jars to make sure they sealed properly. Store your new pickles in a cool, dry and dark place for up to 1 year.
Additional Tips: The yield will depend on the size of the zucchinis that you use. Since it’s just the two of us here, I prefer canning mine in pint-size mason jars. If you have a larger-sized family, you may want to use quart-size jars. Always use ripe zucchinis that don’t have any damage to them. I always find it easier to use the smaller-sized ones when making this recipe as I want the slices to be the same size as a traditional pickle. So, I recommend avoiding the large and over-sized ones when making pickles.
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What a good use of all the zucchini that seems to be coming our way lately. I don’t even grow it in my garden but have friends that do and it has been a banner year. I already have many loaves of bread in my freezer that we will enjoy.
I don’t think that I have ever had zucchini pickles and now I have to try them as I love pickles so much. Thank you for sharing this post it sounds so easy and something I can handle.
I love good pickles but have never had them made with zucchini. I’m a bit confused in that the recipe says spears, but the picture shows slices?
I haven’t canned zucchini but have fermented it.
It is awesome!
Thank you for the post.
I wish I still canned but I have given all my stuff away. This sounds so good. Maybe my cousin will work with me and make some. Thank you for the recipe.
I always wondered how to can now I kind of know! At least its a good start. Your Pickles look so Yummy. My Great aunt and my Grandmother used to can all the time. Especially when they lived in Kentucky,,They had wonderful Gardens and Canned I remember the canned Cherries and Blackberries. They used to make the best Cobblers everything from Scratch. I was young and all I cared about was eating their delicious food..I could have learned so much from them. I pinned your pickles. Could you use cucumbers instead of zucchinni? I would make both.. Thank You again for Posting this Great Post
You certainly can! I’ll be sharing my reg. pickle recipe in a few days too. You can can them or freeze them.