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Sweet Zucchini Pickles

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PREP TIME
30 min
COOKING TIME
30 min
TOTAL TIME
1740 min
SERVINGS
96 servings
Sweet Zucchini Pickles
Ingredients
  • 2 pounds zucchini, thinly sliced
  • 1/2 pound onions, quartered and thinly sliced
  • 1/4 cup salt
  • 2 cups white sugar
  • 2 cups apple cider vinegar
  • 2 teaspoons mustard seeds
  • 1 teaspoon celery seed
  • 1 teaspoon ground turmeric
  • 1 teaspoon prepared yellow mustard
Instructions
1
Submerge the zucchini and onions in a large bowl, covering them with water. Add salt and mix until it dissolves completely. Allow the vegetables to soak for a minimum of 2 hours, then drain and transfer them to a large cooking vessel.
2
Combine sugar, vinegar, mustard seeds, celery seed, turmeric, and yellow mustard in a saucepan and bring to a rolling boil. Pour the pickling liquid over the drained zucchini and onions, letting it stand for a minimum of 2 more hours.
3
Place the pot with the vegetables, spices, and pickling liquid on the stove and bring to a boil. Boil for 3 minutes.
4
Inspect three quart-sized jars for any signs of damage, such as cracks or rust on the rings. Discard any defective jars and proceed with the rest. Immerse the remaining jars in simmering water until they are ready to be filled.
5
Wash new, unused lids and rings in warm soapy water before using them. Pack the vegetables into hot, sterilized jars, filling them to within 1/4 inch of the top. Use a clean knife or thin spatula to remove any air bubbles from the jar.
6
Wipe the rims of the jars with a moist paper towel to remove any residue. Top the jars with lids and screw the rings on tightly.
7
Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then lower the jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch.
8
Bring the water to a rolling boil, cover it, and process the jars for 10 minutes.
9
Remove the jars from the stockpot and let them rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure it does not move up or down.
10
Remove the rings from the jars for storage and store them in a cool, dark area.