Ingredients for Sweet Zucchini Pickles
- Zucchini
- 1 medium onion (thinly sliced)
- Red Bell Pepper
- 2 tablespoons salt
- 2 cups sugar
- White Vinegar
- Mustard Seeds
- 1 tablespoon celery seeds
- 1 tablespoon ground mustard
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How to Make Sweet Zucchini Pickles
- Combine 4 cups thinly sliced zucchini, 1 medium onion (thinly sliced), and 1 cup thinly sliced sweet bell pepper in a large bowl.
- Add 2 tablespoons of salt to the vegetable mixture.
- Cover the bowl and refrigerate for 1 hour. This draws out excess moisture.
- Drain the zucchini mixture thoroughly in a colander.
- In a saucepan, combine 2 cups sugar, 2 cups white vinegar, 2 tablespoons yellow mustard seeds, 1 tablespoon celery seeds, and 1 tablespoon ground mustard.
- Bring the sugar and vinegar mixture to a rolling boil over medium-high heat, stirring until sugar dissolves.
- Add the drained zucchini mixture to the boiling liquid.
- Return the mixture to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally.
- Remove from heat.
- Carefully spoon the hot pickle mixture into two clean pint-sized jars (or equivalent airtight containers).
- Allow the pickles to cool completely for at least 30 minutes.
- Cover and refrigerate for at least 24 hours before serving to allow flavors to meld.
- Store in the refrigerator for up to 1 month or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
54g
Fat
0g
Carbs
4g
