Zucchini Pickles Recipe
These zucchini pickles are a fun and unique way to use up a bumper crop of zucchini in a delicious recipe that features turmeric in a simple brine!
Servings 3 pints
Equipment
- 3 wide mouth pint canning jars, lids and rings
- 1 medium saucepan
Ingredients
- 3 lbs zucchini sliced thin
- 1 white onion sliced thin
- 1/4 C salt
- 1 C granulated sugar
- 2 C apple cider vinegar with the mother
- 1 tsp celery seed
- 1 tsp ground turmeric
- 2 tsp mustard seeds
Instructions
- Wash and dry the zucchini; use a mandoline or a slicer to slice them 1/16th inch thick. Slice the onion as well.
- Place the zucchini and onion in a medium bowl; add the salt and toss to distribute. Add cold water and ice to cover and give the bowl a stir to dissolve the salt. Allow to sit for 1-2 hours.
- Drain and pat try.
- In a medium saucepan, combine the sugar, spices, and apple cider vinegar. Slowly heat until the turmeric and sugar are dissolved, then turn off the heat and allow to sit until cool. (You don't want to heat the apple cider vinegar too much).
- While the brine is cooling, divide the zucchini and onion between your canning jars, leaving 1/2-1" headspace.
- Pour the cooled brine over into each jar, allowing 1/2 inch headspace. Wipe the rims and top with canning lids and bands. Seal tightly.
- Allow the jars to refrigerate for at least 24 hours before consuming.
Notes
This recipe makes 3 pints.