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!
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July 16th, 2009 at 2:47 pm
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.
July 16th, 2009 at 2:57 pm
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,
July 19th, 2009 at 10:01 pm
[...] Pickled zucchini. Pickled radishes. Pickled bing cherries. [...]
August 8th, 2009 at 10:29 am
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 ?
August 13th, 2009 at 3:44 pm
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
August 20th, 2009 at 11:39 am
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!
August 8th, 2010 at 10:39 am
Haven’t tried these yet, am wondering how many pints of pickles this recipe makes.
August 8th, 2010 at 11:08 am
Deb, the recipe will make about 4 pints. How are your zucchini growing this year?