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Sweet and Sour Zucchini Pickles

To use up all those green beauties in your garden, make these unexpected zucchini pickles. Preserve them now to share as a holiday gift from your kitchen. —Tina Butler, Royse City, Texas
  • Total Time
    Prep: 1 hour + soaking Process: 10 min.
  • Makes
    about 6 pints

Ingredients

  • 11 cups thinly sliced zucchini (about 3 pounds)
  • 1 large onion, halved and thinly sliced
  • 1/3 cup canning salt
  • 4-1/2 cups white vinegar
  • 3 cups sugar
  • 1 tablespoon mustard seed
  • 1-1/2 teaspoons ground turmeric

Directions

  • Place zucchini and onion in a large nonreactive bowl. Sprinkle with salt and toss to coat. Add water to cover; let stand at room temperature 2 hours. Drain; rinse and drain thoroughly.
  • In a 6-qt. stockpot, combine remaining ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat; simmer 5 minutes to allow flavors to blend. Add zucchini mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through.
  • Carefully ladle hot mixture into six hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  • Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts
1/4 cup: 12 calories, 0 fat (0 saturated fat), 0 cholesterol, 87mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 0 protein.

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