Have you tasted zucchini pickles? Crunchy, sweet and sour, these pickles make an appealing appetizer and side dish for every meal. You can, of course, find it at any store near where you live. But why don’t you try making zucchini pickles of your own? It would be crazier when you proceed with zucchinis harvested right from your garden. Homegrown vegetables for your own cooking recipes. Look no further.
So, our post today will introduce you know to pickle and can zucchini for long-term use. If you’re looking for a zucchini recipe that can tease your taste buds, this is right up your street. It doesn’t take you a lot of time and budget. All you need to prepare is zucchinis, some glass jars, waters, vinegar, and some simple spices in your kitchen. Let’s get started!
#1 Prepare Zucchini Pickles Ingredients
All you need to prepare to make zucchini pickles are 3-4 pounds zucchini (cut into spears, slices or chunks), 3 onions (thinly sliced), 4 cups apple cider vinegar, 4 cups water, 1/2 cup salt, fresh dill flowers (one per jar) or 2 tsp. dill seeds, 1 head of garlic, and optional spices (black peppercorns, mustard seeds, turmeric).
As this pickle recipe flexible, you can definitely add in favorite spices such as coriander seeds, a generous dash of cayenne pepper or red pepper flakes. The aim here is to make pickles that best fit your taste buds, right?
Or, you can also add 1/2 cup to 1 cup of sugar added to the brine should give you the flavor profile you are looking for.
#2 Sterilize Your Jars
Use hot water to wash your jars and let them air dry. Make sure not to wipe dry them with a towel, otherwise this can leave fuzzes as well as bacteria from your dishcloth.
At the same time, set up your water bath canner, as it doesn’t take long to prepare the zucchini.
#3 Make The Brine
Pour apple cider vinegar, water, and salt into a large pot. Bring to a boil, then bring to a very gentle simmer. At the same time begin to prepare your zucchini.
#4 Preparing The Onions, Garlic and Zucchini for Pickles
Clean your garlic and chop up your onions.
Wash your zucchini well, skin on. Older zucchinis are perfect for making pickles. Once the flesh has just started to harden, your pickles will be crunchy, not mushy. Not just that, these zucchinis are easier to pack into your jars, as there is something to “fork” into.
At this point, you need to decide how you like your pickles: spears, rounds, thin slices, etc. Be sure that your pickles are uniform and that they can stand in the jars without bending.
#5 Hot-Pack Pickles – Add Everything to the Pot
When your brine is simmering on the stove, add in onions and garlic. Let it cook for about 10 minutes to soften.
Add cut zucchini to the pot and bring back to a boil. Let it cook for 5-10 minutes until it is heated through.
Hot-pack canning removes air from the fruits or vegetables that you are preserving, which in turn shrinks the food. It also prevents the contents from floating in the jar. And your pickles look better, it tastes better too.
#6 Fill the Jars
Add dill to each jar and other optional spices, if using.
Tip: It is far easier to add a small amount of turmeric to each jar, rather than adding it to the brine.
Divide zucchini firmly into each jar, using a fork and/or slotted spoon. Once your jars are full, ladle hot brine into jars, leaving a 1/2-inch headspace.
Remove any bubbles with a wooden stick.
#7 Sealing the Jars
Make sure that you wipe any spills, especially those on the rims of the jars before sealing. Put on your lids and rings, if using, as with canning any other recipe, then place the jars in a water bath for 10 minutes.
Remove the jars and place them on a kitchen towel to cool at their own pace.
#8 Check That Jars Have Sealed and Label Them!
Make sure that all lids have sealed before putting your beautiful zucchini pickles jars directly on the shelf.
It’s great to give them a label – even if you are sure that you will remember what you pickled. Your jars also look cooler with the label, right?