Ingredients for Zesty Zucchini Pickles
- 3 lbs zucchini, thinly sliced
- Onion
- Jalapenos
- Pickling Salt
- White Vinegar
- 2 cups white sugar
- Mustard Seeds
- 1 tablespoon celery seeds
- Dill Seed
- Seeds
- Garlic Powder
- Chipotle Chile
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Zesty Zucchini Pickles? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Zesty Zucchini Pickles
- In a large stainless steel bowl, layer 3 lbs zucchini, thinly sliced, 1 large yellow onion, thinly sliced, and 2 red bell peppers, thinly sliced. Sprinkle evenly with 1/4 cup kosher salt.
- Top with cold water, ensuring the vegetables are fully submerged. Let stand for 2-3 hours.
- Drain in a colander and rinse thoroughly under cold running water. Drain well again.
- In a large stainless steel pot, combine 4 cups white vinegar, 2 cups white sugar, 2 tablespoons yellow mustard seeds, 1 tablespoon celery seeds, 1 tablespoon dill seeds, and 1 teaspoon black peppercorns.
- Bring mixture to a boil over medium heat, stirring until sugar dissolves completely.
- Reduce heat to a gentle simmer and cook for 10 minutes.
- Remove from heat and let infuse, covered, for 1 hour.
- While infusing, prepare 6-8 (8-ounce) canning jars. Wash jars and lids in hot, soapy water; rinse and sterilize.
- Bring a large pot of water to a boil for a water bath.
- Return infused vinegar mixture to a boil. Add the drained zucchini mixture. Return to a boil and cook for 5 minutes.
- Carefully pack the zucchini mixture into prepared jars, leaving 1/2-inch headspace.
- Remove air bubbles by gently running a non-metallic utensil along the sides of the jar. Ladle hot liquid, leaving 1/2-inch headspace.
- Wipe jar rims clean with a damp cloth. Top with lids and screw on bands, fingertip tight.
- Carefully place jars in the boiling water bath, ensuring at least 1 inch of water covers the jars.
- Bring the water back to a boil, cover, and process for 15 minutes.
- Turn off heat, carefully remove the lid, and let jars sit in the hot water for 5 minutes.
- Carefully remove jars from the water bath and place on a towel-lined surface to cool completely. You should hear a satisfying ‘pop’ sound as the jars seal.
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
93g
Fat
0g
Carbs
8g
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Jams And Preserves Canning Condiments Etc Vegetables American Summer Vegan Vegetarian Stove Top Dietary Gifts Spicy Seasonal Onions Peppers Taste Mood Equipment Number Of Servings Presentation Served Cold Technique Water Bath 4 Hours Or Less
