Zucchini Pickles Recipe π₯
Description: We’re diving into the delightful world of pickles with this zucchini pickle recipe! Whether you’re a pickle aficionado or just dipping your toes into the brine, these zesty pickles are sure to tantalize your taste buds. Prep time excludes the overnight setting time, so plan accordingly for your pickle party!
- Servings: 4 pints
- Total Time: 2 hours 15 minutes
- Cook Time: 45 minutes
- Prep Time: 1 hour 30 minutes
- Recipe Category: Vegetable
- Keywords: Weeknight, Refrigerator, Stove Top, < 4 Hours
Ingredients:
| Quantity | Ingredient |
|---|---|
| 6 | Zucchini |
| 2 | Onions |
| 1/3 | Kosher salt |
| 1 | Salt |
| 2 | Sugar |
| 1 | White wine vinegar |
| 2 | Cider vinegar |
| 2 | Distilled white vinegar |
| 1/2 | Mustard seeds |
| 3-5 | Celery seeds |
| Whole cloves |
Instructions:
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Prepare Zucchini: Start by washing the zucchini, then trim off and discard the ends. Slice the zucchini into 1/4″ thick rounds.
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Prep Onions: Slice the onions into 1″ squares and separate them into individual leaves.
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Salt and Soak: In a 2-quart glass or plastic bowl, toss the zucchini and onions with kosher salt. Let them sit for 5 minutes. Cover the vegetables with very cold water and set aside for 1 hour.
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Rinse and Taste: Drain the zucchini and onions, rinse them lightly, and taste. If they’re too salty, rinse them more and drain again. Return the vegetables to the bowl.
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Prepare Pickling Liquid: In a 2 to 3-quart saucepan, combine all the remaining ingredients: salt, sugar, white wine vinegar, cider vinegar, distilled white vinegar, mustard seeds, celery seeds, and whole cloves. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes.
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Adjust Spiciness: Taste the mixture and remove red peppers if it’s spicy enough for your liking; otherwise, leave the peppers in.
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Pour Over Vegetables: Return the mixture to a full boil, then pour it over the zucchini and onions in the bowl. Cover the bowl with a plate or non-metal lid and let it stand for 2 hours.
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Simmer: After 2 hours, return the zucchini mixture and liquid to the saucepan. Bring it to a boil, then reduce the heat and simmer for 3 minutes. Remove the cloves and red peppers.
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Canning (Optional): If you’re planning to can the pickles, divide the zucchini, onions, and liquid between 4 sterilized pint jars. Be sure to divide the seeds between the jars and top them with sterilized lids. Process the jars in a boiling-water bath for 10 minutes. Allow them to cool, ensuring that the lids have sealed properly.
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Storage: If you’re not canning them, store the pickles at room temperature if desired. However, if you plan to consume them within a month or so, store them in a plastic container in the refrigerator. Refrigerator pickles tend to have a better, crunchy texture than canned ones.
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Enjoy: These pickles are ready to be devoured after just 24 hours! Serve them alongside your favorite sandwiches, salads, or enjoy them straight from the jar as a flavorful snack.
With this zucchini pickle recipe, you’ll have a crunchy, tangy treat that’s perfect for any occasion. So roll up your sleeves, grab your apron, and let’s get pickling! π₯β¨
