Best Grandmas Pickled Fresh Zucchini Recipes

SWEET ZUCCHINI RELISH

Sweet Zucchini Relish image

Classic relish is made with cucumbers, but this tangy and sweet zucchini relish is packed with zucchini, peppers and onions. I use it on burgers, on sandwiches and in any recipes that normally call for pickle relish. -Jyl Basinger, Cave City, Arkansas

Provided by Taste of Home

Time 1h15m

Yield 5 pints.

Number Of Ingredients 12

Ingredients

10 cups shredded zucchini (about 3-1/2 pounds)
4 large onions, chopped
2 medium green peppers, chopped
2 medium sweet red peppers, chopped
1/3 cup canning salt
2-1/2 cups sugar
2-1/2 cups cider vinegar
4 teaspoons cornstarch
1 teaspoon ground turmeric
1 teaspoon curry powder
1 teaspoon celery seed
1/2 teaspoon pepper

Steps:

In a large container, combine the zucchini, onions, peppers and salt. Cover and refrigerate overnight. Drain; rinse and drain again., In a stockpot, combine the sugar, vinegar, cornstarch and seasonings; bring to a boil. Add zucchini mixture; return to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 12-15 minutes. Remove from the heat., Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Refrigerate remaining relish for up to 1 week.

Nutrition Facts : Calories 68 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 288mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.

SWEET AND SOUR ZUCCHINI PICKLES

Sweet and Sour Zucchini Pickles image

Pickled zucchini is a great way to use up all those green beauties in your garden. Preserve them now to share as a holiday gift from your kitchen. -Tina Butler, Royse City, Texas

Provided by Taste of Home

Time 1h10m

Yield about 6 pints.

Number Of Ingredients 7

Ingredients

11 cups thinly sliced zucchini (about 3 pounds)
1 large onion, halved and thinly sliced
1/3 cup canning salt
4-1/2 cups white vinegar
3 cups sugar
1 tablespoon mustard seed
1-1/2 teaspoons ground turmeric

Steps:

Place zucchini and onion in a large nonreactive bowl. Sprinkle with salt and toss to coat. Add water to cover; let stand at room temperature 2 hours. Drain; rinse and drain thoroughly., In a 6-qt. stockpot, combine remaining ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat; simmer 5 minutes to allow flavors to blend. Add zucchini mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into six hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 12 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

SWEET CHUNK ZUCCHINI PICKLES

Sweet Chunk Zucchini Pickles image

Sweet and mildly spicy zucchini pickle chunks that I grew up with from Grandma. Takes several days but well worth it.

Provided by bljersey

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time P2DT4h15m

Yield 50

Number Of Ingredients 8

Ingredients

1 gallon water
16 cups peeled and cubed zucchini
1 cup pickling lime (calcium hydroxide)
1 gallon water
2 cups apple cider vinegar
8 cups white sugar
3 teaspoons pickling spice
2 teaspoons salt

Steps:

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.

Nutrition Facts : Calories 131.8 calories, Carbohydrate 33.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 101.7 mg, Sugar 32.6 g

QUICK-PICKLED ZUCCHINI

Quick-Pickled Zucchini image

Provided by Nancy Fuller

Categories side-dish

Time 1h20m

Yield 2 quarts

Number Of Ingredients 8

Ingredients

2 cups distilled white vinegar
3 tablespoons kosher salt
2 tablespoons yellow mustard seeds
2 teaspoons red chile flakes
6 sprigs fresh dill
4 cloves garlic, thinly sliced
3 medium zucchini (about 2 pounds), sliced into 1/2-inch-thick rounds
1 small red onion, halved and sliced into thin half-moons

Steps:

In a medium saucepan over medium-high heat, bring the vinegar, salt, mustard seeds, chile flakes and 3 cups water to a simmer. Cook until the salt has dissolved, about 5 minutes.
Divide the dill, garlic, zucchini and onions evenly between 2 quart-size mason jars.
Pour the hot liquid into the mason jars to cover the ingredients and let cool to room temperature, about 1 hour. Serve immediately or cover with lids and store in the refrigerator for up to a week.