Ingredients2 d 4 h 15 m servings 132 cals
- 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.
Per Serving: 132 calories; 0.1 g fat; 33.3 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 102 mg sodium. Full nutrition
ReviewsRead all reviews 9
Sweet, crunchy and very tasty. Super easy and doesn't take much time at all but realize the work is spaced out over three days. I used four very large zucchini to get the 16 cups and did not inc...
You can definitely can these and store them well-sealed for a couple years. My grandmother used to make them and give us all sealed jars which we stored at room temperature for up to 2 years (m...
These are very good and definitely crunchy. The only thing I do not like is having to store them all in the fridge. Has anyone tried canning them so they can be stored on the shelve with the o...
I think the recipe should read 2 quarts apple cider vinegar, not 2 cups. Actually, I used 1 quart apple cider vinegar and 1 quart white vinegar. This recipe sounded like the zucchini pickle re...
I'm fairly new to canning, and definitely to pickling lime. But, shoot howdy, these were easy, although you do need to plan ahead as two steps include letting this sit for 24 hours. I gave the...
It is an easy recipe. I did not use the pickling lime but instead cut off the bud end of the zucchini as I had learned that there is a softening agent in the bud end of this vegetable. I will fi...
WHAT AN AWESOME AND TASTY RECIPE.....NOBODY CAN BELIEVE IT IS ZUCCHINI.THANK YOU FOR SHARING