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Zucchini Pickles

  Zucchini 2 Pound
  Onion 1⁄3 Pound
  Canning salt 1⁄4 Cup (4 tbs) (Soaked in brine and brine discarded)
  Sugar 2 Cup (32 tbs)
  Mustard seed 2 Teaspoon
  Celery salt 1 Teaspoon
  Turmeric 1 Teaspoon
  Vinegar 3 Cup (48 tbs)

Wash zucchini and cut in thin slices.
Peel and cut onions in quarters, then slice very thin.
Add to zucchini.
Sprinkle zucchini and onion with salt; add cold water to cover.
Let stand 2 hours.
Drain thoroughly.
Bring remaining ingredients to a boil.
Pour over zucchini and onions.
Let stand 2 hours.
Bring all ingredients to boiling point and heat 5 minutes.
Pack hot into hot jars, leaving 1/4-inch head space.
Remove air bubbles.
Adjust caps.
Process 15 minutes in boiling water bath.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1948 Calories from Fat 43

% Daily Value*

Total Fat 5 g7.9%

Saturated Fat 0.7 g3.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1542.2 mg64.3%

Total Carbohydrates 451 g150.5%

Dietary Fiber 15.1 g60.3%

Sugars 422.9 g

Protein 16 g31.1%

Vitamin A 36.5% Vitamin C 278.4%

Calcium 27.9% Iron 37.9%

*Based on a 2000 Calorie diet

Zucchini Pickles Recipe