Do you have a lot of zucchini? Think beyond zucchini bread or muffins and make pickles! Can – it’s that simple – or keep them in the fridge for months.
In this recipe
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Pickled zucchini vs. pickled cucumbers
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The best zucchini for pickling
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Spice it up your way
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How to make pickling liquid
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Tips for canning and storing zucchini pickles
Zucchini bread or muffins are classic zucchini recipes galore. I always need new ways to take advantage of the abundance of zucchini in summer, so I started making cucumbers. It’s a great way to get rid of a lot of zucchini and extend the season many months into the future. Plus, zucchini pickles are delicious. If you’ve never tried them, you’ll be delighted!
This is a great beginner canning recipe, so dive in and try it in the comments below!
Pickled zucchini vs. pickled cucumbers
When it comes to making cucumbers, cucumbers and zucchini are surprisingly similar. They absorb the flavors in the brine well and become crunchy upon pickling. The big difference is that cucumbers might be a little crunchier, while zucchini are a little more fibrous and a little more tender. Although I’m not sure I could tell the difference between cucumbers and zucchini. You are pretty close! I tested these pickled zucchini with a few friends, and most didn’t even realize they weren’t cucumbers.
The best zucchini for pickling
As zucchini get bigger, they become tougher and more fibrous. For canning purposes, I would stick to medium or small zucchini. Smaller ones are better for pickling as they have smaller cores and are crispier. You have to cut them to fit the jars.
Be sure to weigh the zucchini for this recipe – it calls for about 3 1/2 pounds. Zucchini come in a variety of sizes. The recipe calls for 6 medium zucchini, but weighing them is the best way to get the zucchini to brine ratio right.
Spice it up your way
How to make pickling liquid
This pickling liquid is a mixture of distilled white wine vinegar and apple cider vinegar. I like the complexity of the apple cider vinegar, but you can use white vinegar if you prefer. Add the pickling salt and mustard seeds and bring to a boil. Let the brine simmer on low until you’re ready to pour it into the jars.
Tips for canning and storing zucchini pickles
I use a standard double boiler canning process to make these pickles. Here are other things to consider:
- It’s okay if the zucchini isn’t completely covered in the pickling liquid. The zucchini will shrink a little during processing. Make sure the jars are filled with zucchini and fill them with the brine to 1/2 inch from the rim.
- If you live at high altitude, adjust your processing time since water boils at a lower temperature. I live in Denver and process my glasses for 20 minutes.
CONTINUE READING:
- Slowly cool the processed jars to room temperature and store in a cool, dry place. I would recommend enjoying them within 6 months but they will be fine for up to 1 year. Once opened, refrigerate and eat the pickles within a week or two.
Leave me a comment if you try this delicious twist on classic pickles!
Tickled by pickles
- bread and pickles
- Pickled Eggs
- Pickled okra
- Jalapeño bread and pickles
- Quick pickled radishes
pickled zucchini
Kosher salt can be used as a substitute for pickling salt. Regular table salt contains additives that darken the pickles and cloud the color of the pickle juice.
For those living at high altitude, your turnaround time is around 40 minutes.
ingredients
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6 Middle zucchini (about 3 1/2 pounds)
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3 cups Apple Cider Vinegar
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3 cups distilled white wine vinegar
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6 tablespoon pickling Salt (see recipe note)
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3 teaspoon mustard seeds
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6 Garlic cloveshalved
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6 branches fresh dill
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18 all black peppercorns
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1 1/2 teaspoon crushed red pepper flakesshared (optional)
special equipment
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6
Pint mason jars
method
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Heat glasses:
If you plan on storing your pickles outside of the refrigerator for a long period of time, you will need to heat your jars in a hot water bath after canning.
Simple tip!
Since the jars are processed in a water bath for more than 10 minutes, it is not necessary to sterilize the jars beforehand for this recipe. Just make sure the glasses are clean. Skip the double boiler if you plan on chilling the cucumbers all the time.
New to Canning? Here’s what you need to knowBE PICTURED IN; CHARACTERIZED IN:
To heat the jars for canning, place the jars in a large canning pot with a canning or steaming rack in the bottom. Fill the saucepan with warm water so that it is at least 1 inch (2.5 cm) above the glasses. Bring to a full boil and then simmer gently.
Wash the caps and straps in hot, soapy water.
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Make the brine:
In a small saucepan, combine apple cider vinegar, white vinegar, salt, and mustard seeds. Bring to a simmer with the lid closed over low heat. Simmer until ready to use.
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Preparing the zucchini:
Trim the ends of the zucchini to fit in your pint glasses up to 1/2 inch below the top of the jar. Cut the zucchini into sticks and slice the trimmed pieces — you can pickle them too. You should get 4 pint jars of spears and 2 pint jars of coins.
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Fill the glasses:
Use jar lifters to remove the jars from the canner. Pour the hot water in the jars back into the pressure cooker, then place the hot jars on a clean dish towel on the counter.
Divide the garlic, dill, peppercorns, and red pepper flakes among the glasses. Fill the jars with the zucchini sticks or slices. Pour the brine into each jar to within 1/2 inch of the rim, covering the zucchini. It’s ok if they aren’t completely covered as they will shrink slightly in processing.
Wipe the rims clean with a paper towel. Place a clean lid on each jar and secure fingertip-tight with ribbon.
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Processing in a hot water bath:
If you plan to store the pickles outside of the refrigerator, then you should process the filled jars in a hot water bath.
Return the filled jars to the same mason jar with the already hot water. The water level should be at least 1 inch above the top of the jars. Bring the water to a boil, then boil for 10 minutes.
If you live at high altitude, add 5 to 10 minutes to the processing time. Over 5,000 feet elevation? Process the jars for 20 minutes. If in doubt, process longer.
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Refrigerate and store:
After 5 days you can enjoy the cucumbers. If you do not process these glasses in a water bath, they will keep in the refrigerator for 3 weeks.
Remove the glasses from the pot with the glass lifter. Let cool slowly to room temperature. Be sure to check the seal on the jars after they have cooled. I do this by removing the metal bands and gently turning the jar upside down. A well sealed jar will not leak.
Store sealed jars in a cool, dry place for up to 1 year, but enjoy within 6 months for best flavor and texture. Once opened, store the cucumbers in the fridge for up to 3 weeks.
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| nutritional information (per serving) | |
|---|---|
| 8th | calories |
| 0g | Fat |
| 0g | carbohydrates |
| 0g | protein |
