In honor of “sneak some zucchini onto your neighbor’s porch” night, I thought this would be a good time to share with you my latest new favorite thing: zucchini pickles. I know, I know, at this point in the summer you are tired of squash. I was too, until I tried these!
Neighbor Pete told me his Mom used to make pickles out of zucchini and they were delicious. I was hesitant to say the least. But since he gave me several pounds of zucchini and a couple of onions from his garden, I decided to at least try!
Guess what? They were amazing. I couldn’t even tell they were zucchini pickles, they tasted and had the texture of normal cucumber pickles! If you have a bunch of extra zucchini (who doesn’t, amirite?) I highly recommend you give these a go!
- 1 gallon sliced zucchini
- 2 big onions, sliced
- 1/3 cup pickling salt
- 1 quart vinegar
- 3 cups sugar
- 1 teaspoon dry mustard
- 1 tablespoon celery seed
- 1 teaspoon peppercorns
- 3-4 cinnamon sticks
Soak the zucchini, onions, and salt in an ice water bath for two and half hours. Rinse in cold water.
Bring the rest of the ingredients to a boil. I let it boil about 5 minutes. Put about half of the rinsed zucchini and onions in the pickling mixture to scald. Then place in sterilized, hot jars. Do the same with the rest of the zucchini and onions, making sure to pack them tightly and to remove air bubbles.
Adjust your lids and process in a hot water bath for 10 minutes.
Let them “pickle” for about two weeks to really get the full effect. Also if you are a fan of spice, add some peppers in there! I’ve been adding jalapenos into some jars and it makes the pickles even better!