Sweet Zucchini Pickles

36
Servings
45m
Prep Time
15m
Cook Time
1h
Ready In


"These are tasty little morsels I find very addicting...."

Original recipe yields 36 servings
OK

Nutritional

  • Serving Size: 1 (105.4 g)
  • Calories 81.9
  • Total Fat - 0.2 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 794.8 mg
  • Total Carbohydrate - 19.1 g
  • Dietary Fiber - 0.6 g
  • Sugars - 18.2 g
  • Protein - 0.8 g
  • Calcium - 20.1 mg
  • Iron - 0.3 mg
  • Vitamin C - 10.9 mg
  • Thiamin - 0 mg

Step 1

Place the sliced zucchini and onions in a large bowl and sprinkle with the salt.

Step 2

Mix well then cover with ice cubes; let sit for 2 hours.

Step 3

Pour the zucchini and onions in a colander to drain the juices and rinse well; set aside.

Step 4

Mix together the vinegar, sugar, mustard and celery seed in a large pot and bring to a boil; continue to boil until sugar is dissolved.

Step 5

Meanwhile, sterilize your jars and snap lids.

Step 6

Place one clove garlic and one bay leaf in each sterilized jar.

Step 7

Pack the zucchini and onion mixture in the sterilized jars and pour the vinegar mixture into the jars, filling it to 1/4 inch below the rim.

Step 8

Add the snap lid, screw on the ring cover and allow to cool completely (the snap lid will snap into place as they cool).

Step 9

Store in a cool dark place.

Tips & Variations


  • 4 (1)liter mason jars with snap lids and screw top rings.

Related

CookTillUDrop

I am so happy to have came across this recipe. I had loads of zucchini in my garden that I had to find a use for, and these pickles were the answer to using some of them. They aren't too complicated and they taste so good! I will make these again next year when they start over-running my garden again!

review by:
(10 Sep 2013)