Ingredients for Crisp Zucchini Pickles
- 6 cups sliced zucchini
- Onion
- Cauliflower
- Green Peppers
- Green Beans
- 6 cloves garlic
- 1/4 cup salt (kosher or canning)
- 2 cups sugar
- 3 1/2 cups vinegar (white)
- 1 1/2 cups water
- 2 tablespoons mustard seeds
- 2 teaspoons celery seeds
- Turmeric
- 2 teaspoons dill seeds
- 1 teaspoon red pepper flakes
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How to Make Crisp Zucchini Pickles
- Wash and slice the zucchini into 1/4-inch thick rounds.
- In a large bowl, combine the zucchini slices with salt. Gently toss to coat and let sit for 15 minutes to draw out excess moisture.
- After 15 minutes, rinse the zucchini slices under cold water and drain well.
- In a saucepan, combine vinegar, water, sugar, mustard seeds, celery seeds, dill seeds, garlic cloves, and red pepper flakes. Bring to a boil over medium heat, stirring until sugar is dissolved.
- Pack the drained zucchini slices tightly into sterilized jars, leaving about 1/2 inch of headspace.
- Pour the hot pickling liquid over the zucchini, leaving that 1/2 inch of headspace.
- Remove any air bubbles by gently running a non-metallic utensil down the sides of the jars.
- Wipe the jar rims clean, place lids and rings on the jars, and tighten fingertip tight.
- Process the jars in a boiling water bath for 10 minutes (adjust processing time based on your altitude – consult a canning guide for specifics).
- Remove jars from the canner and let cool completely. You should hear a satisfying 'pop' sound as the jars seal.
- Once completely cooled, check the seals by pressing down on the center of each lid. If the lid doesn't flex, it's sealed. Store sealed jars in a cool, dark place and enjoy your delicious homemade pickles!
Nutrition Information (Approximate per serving)
Sodium
297 g
Sugar
648g
Fat
1g
Carbs
59g
