Side Dish Sauces and Condiments Canning and Preserving Recipes Pickles Zucchini Pickles 4.8 (85) 73 Reviews 24 Photos Try these zucchini pickles on burgers and sandwiches or in a pasta salad. This easy recipe is perfect when you have an abundant zucchini crop! Submitted by clover Updated on May 24, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 24 24 24 24 Prep Time: 30 mins Cook Time: 30 mins Additional Time: 1 day 4 hrs Total Time: 1 day 5 hrs Servings: 96 Yield: 3 quarts Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 96 servings 2 pounds zucchini, thinly sliced ½ pound onions, quartered and thinly sliced ¼ cup salt 2 cups white sugar 2 cups apple cider vinegar 2 teaspoons mustard seeds 1 teaspoon celery seed 1 teaspoon ground turmeric 1 teaspoon prepared yellow mustard Directions Place zucchini and onions into a large bowl and cover with water. Add salt and stir until dissolved. Let vegetables soak for at least 2 hours, then drain and transfer to a large pot. Bring sugar, vinegar, mustard seeds, celery seed, turmeric, and yellow mustard to a boil in a saucepan. Pour mixture over drained zucchini and onions; let stand for at least 2 more hours. Place the pot with the vegetables, spices, and pickling liquid onto the stove and bring to a boil. Boil for 3 minutes. Meanwhile, inspect three quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water. Pack vegetables into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. From the Editor Nutrition data for this recipe includes the full amount of pickling liquid. The actual amount consumed will vary. I Made It Print 121 home cooks made it! Nutrition Facts (per serving) 20 Calories 0g Fat 5g Carbs 0g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 96 Calories 20 % Daily Value * Total Fat 0g 0% Sodium 2mg 0% Total Carbohydrate 5g 2% Dietary Fiber 0g 1% Total Sugars 5g Protein 0g 0% Vitamin C 2mg 2% Calcium 3mg 0% Iron 0mg 1% Potassium 34mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.