Pickles

Zucchini Pickles

Yield: Makes about 6 x 500 ml jars

Prep Time: 240 minutes

Processing Time: 10 Minutes

Difficulty: Intermediate

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PRINTER FRIENDLY RECIPE
These zesty pickles are so easy to make; you’ll welcome an overabundance of zucchini in the garden.

Ingredients:

14 cups (3500 ml) prepared zucchini, about 4 1/2 lb (2 kg)

1/2 cup (125 ml) pickling salt

6 cups (1500 ml) white vinegar

4 cups (1000 ml) granulated sugar

4 tsp (20 ml) mustard seed

2 tsp (10 ml) celery seed

2 tsp (10 ml) ground turmeric

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DIRECTIONS:

• Wash zucchini; do not peel. Slice into 1/4 inch (0.5 cm) diagonal slices. Layer zucchini slices and salt in a glass or stainless steel container; cover with cold water and let stand 2 hours. Drain liquid from zucchini. Place zucchini in a colander and rinse thoroughly with cold running water. Drain well and pat dry.

• Combine vinegar, sugar, mustard, celery seeds and turmeric in a large stainless steel saucepan. Bring to a boil; boil gently 5 minutes. Remove from heat; stir in zucchini and let stand 1 hour.

• Place 6 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

• Bring zucchini mixture to a boil; boil gently 5 minutes.

• Pack zucchini into a hot jar to within 3/4 inch (2 cm) of top of jar. Add hot liquid to cover zucchini to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more zucchini and hot liquid. Wipe jar rim removing any food residue. Centre hot sealing discs on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining zucchini and hot liquid.

• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*

• When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

• After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

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