Best Zucchini Pickles Recipes

ZUCCHINI DILL PICKLES

Steps:

• If using 4" zucchini, halve lengthwise. If using 8" zucchini, halve crosswise, then quarter lengthwise. Place in a large bowl. Add 2 tablespoons salt and 4 cups ice. Add cold water to cover. Top with a plate to keep submerged. Let sit for 2 hours. Drain; rinse.
• Divide dill sprigs and next 6 ingredients between 2 clean, hot 1-quart jars; set aside.
• Bring vinegar, sugar, remaining 2 tablespoons salt, and 1 1/4 cups water to a boil in a large saucepan. Working in batches, add zucchini and cook, stirring occasionally, until khaki in color and slightly pliable, about 2 minutes. Using tongs, transfer zucchini to jars.
• Divide hot syrup between jars to cover zucchini, leaving 1/2" space on top. Wipe rims, seal, and process in a boiling water bath for 10 minutes. Allow at least a week to pickle before eating.

ZUCCHINI PICKLES

Steps:

• Combine zucchini and onions in a large bowl; sprinkle with canning salt and cover with cold water. Let stand 2 hours; rinse and drain., In a large saucepan, bring remaining ingredients to a boil. Pour over zucchini and onions; cover and let stand 2 hours., Transfer to a large saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Carefully ladle hot mixture into 4 hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars in canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

ZUCCHINI DILL PICKLES

Steps:

• In a large bowl, toss zucchini with 2 tablespoons salt; let stand 20 minutes. Cover with ice and water, weighting down with a plate, if necessary, to keep zucchini fully submerged. Let stand 1 hour. Drain in a colander; rinse to remove excess salt. Pack zucchini and dill into a 4-cup-capacity or two 2-cup-capacity jars.
• In a medium saucepan, combine vinegar; 2/3 cup water; mustard, cumin, and celery seeds; garlic; jalapeño; sugar; and 1 tablespoon salt. Bring to a boil over medium-high heat, stirring until sugar dissolves. Carefully pour into jar with zucchini and dill. Top with more vinegar, if necessary. (Liquid should fully submerge zucchini mixture and reach about 1/2 inch from top.) Let cool completely, then cover and refrigerate until ready to use, up to 1 month or try canning with our helpful instructions.

SWEET ZUCCHINI PICKLES

Steps:

• Mix squash, onion, and sweet pepper in a big bowl.
• Mix with salt. Cover and refrigerate for 1 hour. Drain.
• Combine sugar, vinegar, mustard seed, celery seed, and ground mustard. Boil.
• Add squash mixture. Return to boiling; remove from heat.
• Spoon mixture into 2 clean pint jars. I just use tupperware.
• Cool 30 minutes.
• Cover and refrigerate at least 24 hours before serving.
• Store in refrigerator up to 1 month or freeze forever :).

SWEET CHUNK ZUCCHINI PICKLES

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.

SWEET AND SOUR ZUCCHINI PICKLES

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.

ZUNI CAFé'S ZUCCHINI PICKLES

Steps:

• With a mandolin, cut zucchini lengthwise (or crosswise, if you prefer) in 1/16-inch slices. Cut onion crosswise the same thickness.
• Place zucchini and onion in a low wide bowl, toss with salt and cover with ice water. Add a few ice cubes. Leave for 1 hour, until faintly salty and slightly softened when tasted. Drain, discard ice and dry vegetables thoroughly between kitchen towels. Rinse and dry bowl.
• Make the brine: Combine vinegar, sugar, dry mustard, mustard seeds and turmeric in a nonreactive saucepan, and simmer over medium-high heat for about 3 minutes. Turn off heat and set aside until just warm to the touch.
• Return zucchini to the bowl and pour cooled brine over, then stir to distribute spices.
• Transfer mixture and brine to pint jars and refrigerate for at least a day before serving.

ZUNI CAFé ZUCCHINI PICKLES

Steps:

• Wash and trim the zucchini, then slice them one-sixteenth-inch thick; a mandoline works best. Slice the onion very thin as well.
• Combine the zucchini and onions in a large but shallow nonreactive bowl, add the salt and toss to distribute. Add a few ice cubes and cold water to cover, then stir to dissolve the salt.
• After about 1 hour, taste and feel a piece of zucchini -- it should be slightly softened. Drain and pat dry.
• Combine the vinegar, sugar, dry mustard, mustard seeds and turmeric in a small saucepan and simmer for 3 minutes. Set aside until just warm to the touch. (If the brine is too hot, it will cook the vegetables and make the pickles soft instead of crisp.).
• Return the zucchini to a dry bowl and pour over the cooled brine. Stir to distribute the spices. Transfer the pickle to jars, preferably ones that have "shoulders" to hold the zucchini and onions beneath the surface of the brine. Seal tightly and refrigerate for at least a day before serving to allow the flavors to mellow and permeate the zucchini, turning them a brilliant chartreuse color.

JUDY'S ZUCCHINI PICKLES

Steps:

• Combine zucchini and onion in a large shallow bowl. Add salt; toss to combine. Add a few ice cubes and enough cold water to cover, stirring until salt dissolves. Let stand, at room temperature, until zucchini are slightly salty and softened, about 1 hour.
• Drain, removing any remaining ice cubes. Dry thoroughly between two towels, or spin, a few handfuls at a time, in a salad spinner (excess water will thin the flavor and spoil the pickle). Rinse and dry the bowl. Return the zucchini and onion to the dry bowl.
• In a saucepan, combine vinegar, sugar, dry mustard, mustard seeds, and turmeric, over medium heat; simmer for 3 minutes. Remove from heat, and let stand until just warm to the touch.
• Pour the cooled brine over the zucchin-and-onion mixture, stirring to combine. Transfer to sterilized jars. Cover, and refrigerate for 1 to 2 days before serving. Will keep for about 3 months, refrigerated, in an airtight container.

HOT AND SPICY ZUCCHINI PICKLES

Steps:

• In large bowl layer 1/3 zucchini, 1/3 ice, 1/3 salt. Repeat layering two more times. Weight down with heavy plate. Allow to sit at room temperature for 3 hours.
• Remove any of the remaining ice, and drain zucchini in colander.
• In large pot combine vinegar, water, sugar and crushed red pepper. Bring to a boil over medium heat. Boil for 1 minute. Reduce heat to low to keep warm.
• To each hot sterlized pint jars add one red chilie pepper, one green chilie pepper, one bay leaf, 1 teaspoon black peppercorns, and 1/2 teaspoon mustard seed. Pack zucchini into jars leaving 1/2 headspace.
• Pot hot vinegar mixture into jars, leaving 1/2" headspace. Remove any bubbles. Wipe rims and add lids.
• Process in water bath for 10 minute, start timing once water is boiling.

HOT AND SPICY ZUCCHINI PICKLES

Steps:

• Trim ends from zucchini and cut into 4 x 1/2 x 1/2" sticks, or the length that will fit in jars allowing for 1" headspace, discarding any pieces that are just the interior seed portion.
• In a large non reactive bowl, layer zucchini, ice cubes and salt, using about 1/3 of each layer. Add cold water to cover by about 1". Place a plate on top to weigh down zucchini. Cover and let stand at a cool room temperature for 3 hours.
• Meanwhile prepare jars, lids and bands.
• In a colander, working in batches, drain zucchini well and set aside.
• In a saucepan, combine sugar, vinegar and 2 cups water. Bring to a boil over medium heat, stirring often until sugar is dissolved. Boil for 1 minute. Reduce heat to low and keep liquid hot.
• Working with one jar at a time, pack zucchini and 1/6 of the hot pepper strips into each prepared jar, leaving 1" headspace.
• Add 1 bay leaf and 1/2 tsp mustard seeds. Pour in hot pickling liquid, leaving a 1/2" headspace. Check for air bubbles and adjust headspace if needed by adding more pickling liquid.
• Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.

ZUCCHINI BREAD AND BUTTER PICKLES

Steps:

• Thinly slice the zucchini and onions.
• Mix together the vinegar, sugar, salt, celery seed, and turmeric in a large pot; bring to a boil.
• Cook for 5 minutes, then add zucchini and onions and return to a boil.
• Remove from heat.
• Pack mixture into sterilized pint jars, leaving 1/2" headspace.
• Adjust caps.
• Process in a water bath canner for 10 minutes.
• When cool, check jars for proper seal; refrigerate any that do not seal promptly.
• Store others in a cool, dry place; pickles taste best after aging several weeks.

CRISP ZUCCHINI PICKLES

Steps:

• In a large mixing bowl or crock, combine all the vegetables, including the garlic.
• Sprinkle them with the salt; stir and let the vegetables stand three hours.
• Drain well.
• Combine the sugar, vinegar, water and spices in a large preserving kettle and heat to boiling.
• Stir in the vegetables and heat again to boiling.
• Pack the vegetables into clean, hot pint jars to within 1/2-inch of each jar's top.
• Pour in the hot liquid to within 1/2-inch of each top.
• Wipe off the tops and threads of the jars with a damp cloth.
• Put on prepared lids and seal as the manufacturer directs.
• Process in a boiling water bath for 15 minutes.

ZESTY ZUCCHINI PICKLES

Steps:

• In a large stainless steel bowl layer the first 3 ingredients sprinkle all the salt on the veggies. Top with cold water and set aside for 2-3 hours.
• Drain into a colander and rinse well under running cold water.Drain well.
• In a large stainless steel pot add remaining ingredients and bring to a boil stirring to dissolve sugar. Gentle boil for 10 minutes. Cover and let infuse for 1 hour.
• Prep your jars I used 6 - 8 ounce jars. And prepare the water bath.
• Bring the infused vinegar to a boil.
• Add the drained veggies bring to a boil and for 5 minutes.
• Pack into jars leaving 1/2 head space.
• Remove air bubbles and ladle the hot liquid to leave 1/2 inch head space.
• Wipe rims clean and top with lids and bands. screw to finger tip tight.
• Place jars in boiling water bath with at least 1 inch covering the jars.
• Bring back to a boil , cover and boil for 15 minutes.
• Turn of flame remove lid and rest for 5 minutes.
• Remove jars without tipping and place in a draft free place till cool.
• Remove bands and store in a cool dark place.

SPICY ZUCCHINI REFRIGERATOR PICKLES

Steps:

• Wash and dry a pint-sized glass jar with airtight lid. I used a Weck jar.
• Cut the zucchini into 1/4-inch slices. Place in jar along with the cloves of garlic. You might have to do a little squeezing and pushing to get them all in there.
• Add the vinegar, sugar, red pepper flakes, peppercorns, mustard seeds, and salt to a small saucepan. Set it over medium heat and bring just to a boil.
• Remove from heat and carefully pour over zucchinis and garlic in the jar. Top with dill, immersing it as much as possible. Place the lid on the jar and refrigerate for 24 hours.
• Open and serve.
• These keep 7-10 days in the fridge (that's as long as I've had them before they were all gone); but some sources say refrigerator pickles can last up to a month or more.

ZUNI CAFE ZUCCHINI PICKLES

Steps:

• Slice trimmed zucchini with mandoline- 1/16 inch thick. Combine with thinly sliced onion in non reactive bowl- add salt, toss, and then cover with water and ice. Stir to dissolve salt. Drain and pat dry in one hour. Combine vinegar, sugar, dry mustard, mustard seeds and tumeric in sm saucepan and simmer 3 minutes. Cool to warm-- Cover vegetables with the pickle juice- seal and refrigerate.

ZUCCHINI PICKLES

Steps:

• In a wide saucepan combine the water, vinegar, salt, mustard seed, and peppercorns.
• Bring to a gentle bubble and cook uncovered for 10 minutes.
• Meanwhile combine the zucchini, onion, garlic and red bell pepper in a large bowl and toss to combine.
• Pour the hot liquid over the vegetables. Scatter on the dill leaves and stir to mix. Cover the bowl tightly and allow to stand at room temperature for 4 hours.
• Refrigerate until thoroughly chilled and drain off the liquid to serve.

CUBAN SANDWICH WITH ZUCCHINI PICKLES

Steps:

• ZUCCHINI PICKLES
• Bring vinegar, sugar, turmeric, mustard powder, and mustard seeds to a boil in a medium saucepan, stirring to dissolve sugar. Let cool. Toss zucchini, onion, and salt in a large bowl and let stand until zucchini releases moisture, 30-35 minutes. Pat zucchini and onion dry and transfer to a large jar. Pour pickling liquid over vegetables to submerge. Cover and chill at least 12 hours.
• DO AHEAD: Zucchini can be pickled 4 days ahead. Keep chilled.
• SHREDDED PORK AND ASSEMBLY
• Preheat oven to 300°. Combine onion, carrot, celery, oregano, rosemary, red pepper flakes, and broth in a Dutch oven or other large pot. Place pork on top of vegetables and drizzle with oil; season pork with salt and pepper. Cover and braise, turning pork occasionally, until pork is just falling apart, 3½-4 hours. Let cool. Transfer pork to a large bowl, reserving 1 cup cooking liquid, and shred with a fork. Add cooking liquid as needed to moisten pork (you may not use all of it).
• Meanwhile, increase oven temperature to 400°. Mix mayonnaise and mustard in a small bowl and set aside. Place both halves of buns, cut side up, on a rimmed baking sheet. Layer soppressata, pork, and cheese on bottom halves of buns and bake until cheese is melted, about 5 minutes. Top bottom halves of buns with pickles; spread top halves of buns with reserved mayonnaise mixture and form sandwiches.
• DO AHEAD: Pork can be braised and shredded 3 days ahead. Cover and chill. Bring to room temperature before using.

QUICK ZUCCHINI PICKLES

Steps:

• In bowl, toss zucchini with salt ; let stand for 15 minutes.
• Drain and squeeze out liquid.
• Add vinegar, sugar, sesame oil, garlic, and hot pepper flakes. Toss to combine.

BREAD & BUTTER ZUCCHINI PICKLES

Steps:

• 1. Slice zucchini, onions, peppers, and garlic.
• 2. Add salt and ice.
• 3. Mix thoroughly and let stand 4 hours.
• 4. Drain off water and ice then rinse thoroughly, several times.
• 5. Combine remaining ingredients and pour over vegetables.
• 6. Heat just to a boil.
• 7. Seal in hot sterilized jars.
• 8. Process 7 to 10 minutes in hot water bath.