Our backyard garden this year is doing really well. We planted broccoli, 4 different type’s of tomatoes, onions, red beets, green and red bell peppers, peas, cucumbers, and zucchini. We also grow our own red raspberries, blueberries and concord grapes. We really enjoy growing our own food and preserving it for later use.
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I’ve been buying and using the new Ball seals (lids) to use while canning. These new seals allow you to keep your home canned goods (like these pickles) for up to 18 months instead of the typical 12 months. These pickles can be enjoyed straight from the jar or use them on top of your hamburgers and favorite sandwiches. They’re delicious! If you would like to learn how to make zucchini relish you’ll find my recipe for that 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 rounds
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 rounds 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 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. If you like pickles with a little bit of heat to them you can add-in a little bit of ground chili spice and/or crushed red pepper flakes. Season them however you like when canning them.
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I think that this would be a perfect side dish and a great way to use the surplus of zucchini. Thanks for the recipe.
I’ve never had pickled zucchini, but I love zucchini. This sounds delicious.
These sound great. They will be a perfect side dish with sandwiches. Thank you for the recipe.