Zucchini Pickles

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Recipe by Jane Selover
October 1996
from issue #5

Zucchini Pickles

Makes 6 pints

3 lb. small zucchini
4 cups water
4 cups white wine vinegar
2 cups sugar
2 tsp. ground turmeric
1⁄4 cup pickling spice
1 tbsp. fennel seed
12 garlic cloves, peeled
6 pint canning jars and lids

Fill a canning kettle two-thirds full of water and bring to a boil. Wash, rinse, and sterilize the canning jars and lids.

Trim the stem ends of the zucchini and rinse under cold water. Set aside.

Combine the water, vinegar, sugar, and turmeric in a non-reactive saucepan. Bring the mixture to a boil over medium heat.

Pack the zucchini upright into the sterilized canning jars. Add 2 tsp. pickling spice, 1⁄2 tsp. fennel seed, and two garlic cloves to each jar. Fill to 1⁄2 in. from the top with the simmering brine. Wipe the rims with a clean, damp towel, and screw on the lids and bands. Transfer jars to the boiling-water bath and process for 10 min. Allow to cool, then label and store in a dark place for one month before eating.

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Comments (1)

Padgette writes: Very pleased to see this recipe for Zucchini pickles. I presume you can use it for cucumbers. Do you have a good recipe for cauliflower, cucumbers and carrots in a pickle mixture? My grandmother had an excellent mixed pickle and I would like to find one like she had...love Penny
Posted: 10:59 pm on March 14th

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