This is the time of year when the zucchini is in full swing. I’m blessed to have a Dad and Stepmom that raise a huge garden and share their extras with the family….After you’ve had your feel for the season and are “zucchini’d out” what do you do with the abundance? Make pickles of course!
- Zucchini – 1 lb, thinly sliced
- Onion – 1 small per lb of zucchini, thinly sliced
- 2 Tablespoon Pickling Salt (or Kosher)
- 1 1/2 Cup White Vinegar
- 1 Cup Sugar
- 1 1/2 teaspoons Pickling Spice
Here’s 8 lbs of zucchini. If you’ve never worked with zucchini, I recommend rubber gloves. You’ll understand after you’ve cut several of them.
Thinly slice the zucchinis. I use a mandolin slicer, it makes for a pretty pickle..
For each lb of zucchini you will need one small onion. Thinly slice onions and put them on top of the zucchinis. Add 2 tablespoons of pickling salt per lb of zucchini and cover with water. Let sit at room temperature in a large nonreactive bowl for at least 2 hours.
Jars need to be hot for packing, so at this point I place them in the oven and turn it on 200°. Then I start the water for the lids. Remember, don’t boil the lids, they just need to be dropped into the boiling water.
Measure out your vinegar, sugar and pickling spices.
Mix those 3 ingredients together and bring to a boil.
Add zucchini and onions, simmer for 5 minutes.
Ladle the zucchini and liquid into the jars up to the neck and remove all the air bubbles. Wipe the rim, place the hot lid and ring on the jar and tighten. Water bath for 10 minutes.
For best flavor, let sit for one week before opening. Keep in a cool place.
This 8 lbs yielded 15 pints of pickles.