Zucchinis will soon inundate my garden (probably because between my daughter and myself, we planted about 4 zucchini plants!). So, I must be prepared. And fortunately, I found a an old family recipe in my box for Zucchini Pickles, which use four (4!) pounds of zucchini.
That is like one big one.
They actually sound very similar to the bread and butter pickles I made last year, which is good, since I know I like those. See what you think:
Zucchini Pickles
- 4 pounds zucchini
- 1 pound onions
- 1/2 cup salt
- 1 quart cider vinegar
- 2 cups sugar
- 2 Tablespoons turmeric
- 2 teaspoons celery seed
- 1 Tablespoon dried mustard
- 2 teaspoons mustard seed
Cut zucchini into thin slices. Peel and slice onions thinly. Cover with water; add salt. Let stand 1 hour. Drain.
Combine vinegar and remaining ingredients, and bring to a boil. Pour over vegetables. Let stand 1 hour.
Bring to a boil and cook 3 minutes. Pack into hot jars, seal with 2 piece lids and process 10 minutes in boiling water bath.
For more Vintage Thursday recipes, check out Joy of Desserts!
9 Comments
Love zucchinis! I need to take the plunge into pickling too. Have never done it! Something new to learn, and I think it’s very important to keep learning new things all the time.
Thanks, Gudrun.
Twitter: kitchengirl
In some ways, pickling is easier than making jam, because generally you just heat vinegar and spices and pour it over your vegetables. You do need to pull out the boiling water canner, however, since pickles need to be processed for 5-10 minutes to make sure they are safely sealed.
Once I build up a collection, I will pickle some zucchini and blog about!
Cheers,
How did you like these? I’ve been looking at the recipe for Zuni Cafe zucchini pickles and wondering if I could can them. I’ve had some terrific zucchini pickles at Portland area restaurants but I can’t tell if they’re using new or vintage recipes. I’d be interested to know if you liked this recipe or ?
Lelo!! Tried your Zucchini Pickle recipe,, OMG! They are wonderful, (we overplanted this yr,had 5 grandkids “helping”,,lol) even my hubby likes them and he is undoubtably THE pickiest eater on the planet!!!! thank you, looking forward to using more of your recipes!Thank you ,again,,,Happy Harvesting!!! Billye
Twitter: kitchengirl
Lelo, I have not tried this recipe quite yet, the zucchini in my garden are not cooperating.
I think the only thing with vintage recipes is to make sure that you can using current methods. This one uses the 10 minute water bath, which is current. And the recipe is almost exactly the same as my Bread & Butter pickle recipe.
As soon as I can harvest enough zucks, I will give this recipe a try!
Haven’t tried these yet, am wondering how many pints of pickles this recipe makes.
Twitter: kitchengirl
Deb, the recipe will make about 4 pints. How are your zucchini growing this year?
Trying my hand at making some pickled zucchini
Neighbors brought a bunch over.
they are huge 1 to 1/2 lb. each or more even.
Do I slice them into quarters?
Since this is my first experiment will only make as
much as I have salt for as I only bought one box.
Takes 45 minutes to get to store that has this salt.
I also have some Kosher Salt, this does not have
iodine in it. Let me know about my questions?
The recipe I have says to let them soak over night
in just plain water. What do you think?
I don’t want to wait to long for an answer.
Will try recipe above as I have most of the
seasonings you suggest in your recipe. When you say salt
are we saying pickling salt. Thanks Elizabeth
Twitter: kitchengirl
Elizabeth, I think it depends on the diameter of your zucchini. I usually start with zucchini that are 1-1.5″ around, so if yours are much larger, then yes, you might want to cut them in half or in quarters. Although, I wonder if you could just make big circles to fit in a wide mouth jar, sort of like the hamburger pickles I see in the store.
I have read that the salt should be iodine-free, but if you use Kosher salt, you need to use one and half times the volume of regular pickling salt. I use Pacific Sea Salt, finely ground, from Penzey’s Spices.
I have not used an overnight soak for bread & butter pickles, only for watermelon rind pickle, so I cannot comment there.
Good luck on your experiment, I will be interested to hear how it turns out!
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