Sweet Zucchini Pickles
September 08, 2013
Categories: Side Dishes, Snacks, Vegetables, Onions, North American, Budget-Friendly, Canning/Preserving, Easy/Beginner Cooking, Fall/Autumn, Summer, Winter, Stove Top, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Make it from scratch, Zucchini, Spring more
"These are tasty little morsels I find very addicting...."
- 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
Place the sliced zucchini and onions in a large bowl and sprinkle with the salt.
Mix well then cover with ice cubes; let sit for 2 hours.
Pour the zucchini and onions in a colander to drain the juices and rinse well; set aside.
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.
Meanwhile, sterilize your jars and snap lids.
Place one clove garlic and one bay leaf in each sterilized jar.
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.
Add the snap lid, screw on the ring cover and allow to cool completely (the snap lid will snap into place as they cool).
Store in a cool dark place.
Tips & Variations
- 4 (1)liter mason jars with snap lids and screw top rings.