SWEET CHUNK ZUCCHINI PICKLES
Sweet and mildly spicy zucchini pickle chunks that I grew up with from Grandma. Takes several days but well worth it.
Provided by bljersey
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P2DT4h15m
Yield 50
Number Of Ingredients 8
Steps:
- Place the zucchini into one gallon water in a large bowl. Stir in the pickling lime, and let stand for 24 hours. Drain and rinse the zucchini a few times, then cover with a fresh gallon water. Let stand for 3 hours, then drain.
- Heat the vinegar, sugar, pickling spice, and salt in a large pot over medium heat until the sugar dissolves. Stir in the drained zucchini. Cover and rest the zucchini for 24 hours. Bring the zucchini mixture to a simmer over medium heat for 35 minutes. Allow to cool.
- Sterilize about 10 pint-sized jars and lids in boiling water for at least 5 minutes. Divide and pack the zucchini mixture evenly into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Store in the refrigerator.
Nutrition Facts : Calories 131.8 calories, Carbohydrate 33.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 101.7 mg, Sugar 32.6 g
SWEET ZUCCHINI PICKLES
Too much summer squash!! I am sure you could can these in the traditional way, but I don't know how to do that and this is so easy. I've frozen the whole mix in plastic storage bags, too, with great results. I love these with almost anything...best of all in the middle of winter!!! Kids also eat this up--at one of my daughter's birthday parties, it was the first snack to go. My dad gave me the recipe, so I have no idea where it's from...
Provided by DeeCooks
Categories Lunch/Snacks
Time P1DT30m
Yield 2 pints, 16 serving(s)
Number Of Ingredients 9
Steps:
- Mix squash, onion, and sweet pepper in a big bowl.
- Mix with salt. Cover and refrigerate for 1 hour. Drain.
- Combine sugar, vinegar, mustard seed, celery seed, and ground mustard. Boil.
- Add squash mixture. Return to boiling; remove from heat.
- Spoon mixture into 2 clean pint jars. I just use tupperware.
- Cool 30 minutes.
- Cover and refrigerate at least 24 hours before serving.
- Store in refrigerator up to 1 month or freeze forever :).
Nutrition Facts : Calories 60.5, Fat 0.2, Sodium 439.4, Carbohydrate 14.6, Fiber 0.6, Sugar 13.6, Protein 0.5
ZUCCHINI PICKLES
Preserve garden-fresh zucchini for longer by making crunchy zucchini pickles. -Susan Court, Pewaukee, Wisconsin
Provided by Taste of Home
Time 40m
Yield about 4 half-pints.
Number Of Ingredients 8
Steps:
- Combine zucchini and onions in a large bowl; sprinkle with canning salt and cover with cold water. Let stand 2 hours; rinse and drain., In a large saucepan, bring remaining ingredients to a boil. Pour over zucchini and onions; cover and let stand 2 hours., Transfer to a large saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Carefully ladle hot mixture into 4 hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars in canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 111 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1772mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 1g fiber), Protein 1g protein.
SWEET AND SOUR ZUCCHINI PICKLES
Pickled zucchini is a great way to use up all those green beauties in your garden. Preserve them now to share as a holiday gift from your kitchen. -Tina Butler, Royse City, Texas
Provided by Taste of Home
Time 1h10m
Yield about 6 pints.
Number Of Ingredients 7
Steps:
- 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 : Calories 12 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
SWEET CHUNK PICKLES
This started out as a recipe from Miriam B. Loo (Current, Inc). I added more spice and garlic. I like garlic. I've made these pickles for years. This recipe has gone to innumerable pot-lucks. I try to keep a fresh batch in the fridge (when I open one jar, I make another) because someone in the house gets a midnight craving or we get invited to dinner (terrific hostess gift) or someone at work organizes a picnic or pot-luck.
Provided by Countrywife
Categories < 15 Mins
Time 10m
Yield 1 quart
Number Of Ingredients 5
Steps:
- Drain pickles and cut into chunks or thick slices.
- Combine sugar, vinegar and spices in small saucepan.
- Bring to a boil, stirring until sugar dissolves.
- Put pickles and garlic in jar and add sugar mixture.
- Cover, cool and refrigerate.
- Flavor develops over a week, but they get better and better after a couple of hours cooling time.
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