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Sweet and Spicy Zucchini Pickles

Course Canning & Freezing
Servings 8 cups (4 pints)

Ingredients

  • 2 lbs zucchini
  • 1 medium onion (8 oz)
  • 2 heaping tbs coarse salt
  • 2 cups ice cubes
  • 1 1/2 cups apple cider vinegar
  • 1 1/2 cups white vinegar
  • 2 cups sugar
  • 1 tsp whole mustard seeds

Doug's changes

  • 1 bay leaf
  • 1/2 tsp allspice
  • 8 whole cloves
  • 1 stick cinnamon

Original recipe

  • 3/4 tsp whole black peppercorns
  • 1/4 tsp tumeric ground
  • 1/4 tsp crushed red pepper

Instructions

  • Sterilize the jars for your pickles by submerging them in boiling water for 10 minutes.
  • Slice zucchini 1/8 inch thick. (I like to use my mandoline for this to make it uniform, but a knife will work as well.) Halve the onions and slice thinly as well. Place zucchini in a large bowl. Toss with 1 1/2 tablespoons of salt and 1 1/2 cups of ice. In a separate bowl, toss onion with the remaining salt and then again with the remaining ice. Refrigerate for 3 hours.
  • Separately drain zucchini and onion. Rinse and drain again.
  • Bring the rest of the ingredients to a boil. Add the onion and return to a boil. Add the zucchini and remove from heat.
  • Ladle zucchini and onions into hot, sterile jars. Bring liquid to a boil again and fill the jars leaving 1/2 inch headspace. Top with a new lid and band. Process in a hot water bath for 10 minutes for half-pint jars and 15 minutes for pints. See Home Canning Basics for more information about the canning process.

Notes

Sweet and Spicy Zucchini Pickles is the recipe that makes me yearn for our zucchini plants to over-produce.  No matter how many jars I make each year, it is never enough.  By February or March, I find myself rationing them so that we have enough to last until the next harvest.  Sweet, tangy, and crunchy with just a little bit of spice.  These are a staple on our weekend lunch table.  They are great on sandwiches or on their own. What tips did your mother teach you that you still put to use?
 

Original recipe

3/4 teaspoon whole black peppercorns
1/4 teaspoon ground turmeric 1/4 teaspoon crushed red pepper Sterilize the jars for your pickles by submerging them in boiling water for 10 minutes. Slice zucchini 1/8 inch thick.  (I like to use my mandoline for this to make it uniform, but a knife will work as well.)  Halve the onions and slice thinly as well.  Place zucchini in a large bowl.  Toss with 1 1/2 tablespoons of salt and 1 1/2 cups of ice.  In a separate bowl, toss onion with the remaining salt and then again with the remaining ice.  Refrigerate for 3 hours. Separately drain zucchini and onion.  Rinse and drain again. Bring the rest of the ingredients to a boil.  Add the onion and return to a boil.  Add the zucchini and remove from heat. Ladle zucchini and onions into hot, sterile jars.  Bring liquid to a boil again and fill the jars leaving 1/2 inch headspace. Top with a new lid and band. Process in a hot water bath for 10 minutes for half-pint jars and 15 minutes for pints.   *You may also store these pickles in the refrigerator if you choose not to process them.