Best Zucchini Squash Pickles Recipes

Zucchini Squash Pickles With Ginger and Lemongrass image

Provided by Rita1652

Categories Vegetable

Time 1h30m

Yield 14 pints, 40-60 serving(s)

Number Of Ingredients 14

4 lbs zucchini (summer squash, or fussy squash, hairy melon washed and sliced 1/4 inch thick, about 10 cups)
1 large onion, halved and sliced, 2 cups
2 stalks lemongrass, halved and sliced lengthwise
8 ounces fresh ginger, peeled and slice 1/8 inch thick
1/4 cup salt
4 cups white vinegar
1 cup brown sugar
1 tablespoon fruit fresh, produce protector (optional)
1 teaspoon coriander seed
1 teaspoon celery seed
1 teaspoon turmeric
2 teaspoons mustard seeds
10 garlic cloves
10 chilies

Steps:

Slice half the white part of the lemon grass leaving the top long.
Place squash, onions, lemon grass and ginger in a large non-reactive pot; add the salt and enough ice cold water to cover by one inch. I used bottled water.
Let stand for 2 - 4 hours; drain well into a colander with a large pot under to catch the liquid.
Add garlic and chili's to squash in the colander.
In a large saucepan, bring remaining ingredients to a boil; add vegetables. Let stand for 2 hours.
Sterilize your jars, lids, and screw rings.
Bring the vegetables to a boil for 5 minutes; remove the long pieces of lemongrass then fill jars with mixture, leaving half-inch head space. Fill jars to half-inch from top with hot pickling solution. Remove air bubbles. Wipe jar rims. Adjust lids. Process for 10 minutes in a boiling water bath.
Pints or quarts for 10 minutes from 1 to 1,000 feet, 15 minutes from 1,001 to 6,000 feet, or 20 minutes above 6,000 feet in altitude.

Nutrition Facts : Calories 46.1, Fat 0.2, Sodium 717.1, Carbohydrate 9.9, Fiber 0.9, Sugar 7, Protein 1

ZUCCHINI SQUASH PICKLES image

Provided by Eddie Jordan

Time 20m

Number Of Ingredients 7

2 c vinegar
4 c water
2 tsp tumeric
4 c sugar
20 medium zucchini sqush sliced
4 - 6 medium onions sliced
3/4 c kosher salt

Steps:

1. Slice zucchini and onions set aside in the refrigerator.
2. Mix the vinegar, water, tumeric, sugar, and salt mix well
3. Mix liquid with zucchini and onions and let stand 2 hours.
4. In a large stainless pot put pickles and liquid bring to a boil turn down to a simmer and cook 3 to 4 minutes DO NOT OVER COOK.
5. Put lids and rings on jars and lower into a boiling water bath to cover. When water returns to a boil begin timing 10 minutes. Let set 24 hours to cool completely.