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Sweet and Sour Zucchini Pickles

A bright and tangy way to use lots of zucchini, these pickles balance vinegar, sugar, and spice for a crunchy topping or snack.
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Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 6 jars
Course: Condiment, Side Dish, Snack
Cuisine: American
Calories: 15
Ingredients Method Notes

Ingredients
  

Zucchini and Onion
  • 11 cups thinly sliced zucchini (about 3 pounds)
  • 1 large onion, halved and thinly sliced
Brining Ingredients
  • 1/3 cup canning salt Used for drawing moisture from zucchini
  • 4-1/2 cups white vinegar Adjustable for taste
  • 3 cups sugar Can be reduced or substituted
  • 1 tablespoon mustard seed
  • 1-1/2 teaspoons ground turmeric

Method
 

Preparation
  1. Place zucchini and onion in a large nonreactive bowl. Sprinkle with salt and toss to coat.
  2. Add water to cover; let stand at room temperature for 2 hours.
  3. Drain; rinse and drain thoroughly.
Cooking
  1. In a 6-qt stockpot, combine remaining ingredients. Bring to a boil, stirring to dissolve sugar.
  2. Reduce heat; simmer for 5 minutes to allow flavors to blend.
  3. Add zucchini mixture; return to a boil, stirring occasionally.
  4. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through.
  5. Carefully ladle hot mixture into six hot 1-pint jars, leaving 1/2-in headspace.
  6. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid.
  7. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  8. Place jars into canner with simmering water, ensuring that they are completely covered with water.
  9. Bring to a boil; process for 10 minutes. Remove jars and cool.

Notes

Serve chilled or at room temperature. Use small portions to keep sodium and sugar in check. The pickles can be stored for up to one year in a cool, dark place after processing.