Sweet and Spicy Zucchini Pickles
August 28, 2011
My mom taught me how to can. In fact, she was full of useful instruction when I was a kid including: how to make my bed (hospital corners), the art of the thank you letter, and the ever-so-wise tip: “If you can’t say something nice, don’t say anything at all.” (I seem to have forgotten this last one recently and so I am resurrecting it as my new mantra- I think it will serve me well.) Though I do still try to do my best with thank you letters, I admit to having given up on the tightly made bed (duvees are the way to go!) The canning skills I learned from her though, are still extremely relevant and useful. I took it for granted growing up that the pantry was always full of a variety of delicious jams. It was not until I was older that I realized how few people my age knew about this practical art. Gratefully, the art of preservation is experiencing a resurgence. Just look at the popularity of sites such as Punk Domestics and Food in Jars.
My first canning projects were jams: apricot , raspberry, blueberry. My mom showed me how to carefully sort the fruit, meticulously wash the jars, fill them leaving just the right amount of head-space, and secure them with clean lids and bands. It was a fun activity to share and I of course loved to taste the fruits of our labors. Over the years, I branched out in quantity (such as the 200 jars I made for our wedding favors out of our 20 square foot college kitchen) and variety by adding in pickles and relish, as well as applesauce and curds.This recipe is not one of my childhood. It has become a family favorite none-the-less, born out of necessity as my parents’ garden expanded and they learned that three of four zucchini plants really are extreme plenty for a two-person household.
Sweet and Spicy Zucchini Pickles is the recipe that makes me yearn for our zucchini plants to over-produce. No matter how many jars I make each year, it is never enough. By February or March, I find myself rationing them so that we have enough to last until the next harvest. Sweet, tangy, and crunchy with just a little bit of spice. These are a staple on our weekend lunch table. They are great on sandwiches or on their own.
What tips did your mother teach you that you still put to use?
Sweet and Spicy Zucchini Pickles
makes 8 cups (4 pints)
adapted from Mom (who found the recipe in Martha Stewart Living)
2 pounds zucchini
1 medium onion (8 ounce)
2 heaping tablespoons coarse salt
2 cups ice cubes
1 1/2 cup apple cider vinegar
1 1/2 cup white vinegar
2 cups sugar
1 teaspoon whole mustard seed
3/4 teaspoon whole black peppercorns
1/4 teaspoon ground tumeric
1/4 teaspoon crushed red pepper
Sterilize the jars for your pickles by submerging them in boiling water for 10 minutes.
Slice zucchini 1/8 inch thick. (I like to use my mandoline for this to make it uniform, but a knife will work as well.) Halve the onions and slice thinly as well. Place zucchini in a large bowl. Toss with 1 1/2 tablespoons of salt and 1 1/2 cups of ice. In a separate bowl, toss onion with the remaining salt and then again with the remaining ice. Refrigerate for 3 hours.
Separately drain zucchini and onion. Rinse and drain again.
Bring the rest of the ingredients to a boil. Add the onion and return to a boil. Add the zucchini and remove from heat.
Ladle zucchini and onions into hot, sterile jars. Bring liquid to a boil again and fill the jars leaving 1/2 inch headspace. Top with a new lid and band. Process in a hot water bath for 10 minutes for half-pint jars and 15 minutes for pints. See Home Canning Basics for more information about the canning process.
*You may also store these pickles in the refrigerator if you choose not to process them.
Here is a printer-friendly version of the recipe: Sweet and Spicy Zucchini Pickles
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My Pantry Shelf 
August 28, 2011 at 10:28 am
You are just the sweetest daughter. Thank you for the nod but I have learned even more from you! (We end up rationing the pickles every year too.)
August 28, 2011 at 12:02 pm
Looks amazing! I’m on it this afternoon! A
August 28, 2011 at 12:04 pm
I am a third generation berry picker. When my sister and I got tired of picking yet another gallon of cranberries or raspberries, mom always said, “Remember when we ran out of jam last year? You can never pick too many berries.” And she was right!
August 28, 2011 at 2:02 pm
So true! We have never had too much jam. There are always more reasons to pop open a jar or give one away to a friend.
August 31, 2011 at 6:30 am
Karen,
You are such a fantastic writer! I love the way you stir family, tradition, and food together – it is a recipe for nostalgia!
These pickles are also an ingenious way to use up zucchini!
Thank you for sharing!
August 31, 2011 at 7:19 pm
Thank you, Holly. Quite a compliment coming from you!
August 31, 2011 at 6:34 pm
P.S. I just got a huge load from Singing Frogs Farm so I can spend all day Friday making these. However, I also got a huge load of apples. Need any apples? I just may have too many pots boiling at once with all this!
August 31, 2011 at 7:28 pm
Thank you for the offer! My parents’ trees are keeping us in full supply. Good luck with your canning!
September 7, 2011 at 1:28 pm
I am going to try this recipe RIGHT NOW
October 28, 2011 at 8:50 am
Karen, these are amazing – thank you, thank you! No need to hide from my zucchini growing friends in August any longer.
October 28, 2011 at 8:55 pm
Michelle- I agree… bring on the zucchini! Once I started making these, I cannot get enough. Glad you gave it a try and like them :)
June 26, 2012 at 5:30 pm
I really look forward to trying this recipe out this year! We LOVE Zucchini here so I know this will be a big hit! THANK YOU for such a great step by step! Appreciated!!! Lana in MI (and the Half Acre Farm)
July 17, 2012 at 1:48 pm
I just tried making these last night for my first attempt at canning ever! Quick questions: how long before they’re ready to eat? I’ve seen some recipes that say to store for a few weeks before opening. I don’t want to wait that long!
July 17, 2012 at 2:16 pm
Great to hear you completed your first canning mission, Jeff! You can eat the pickles as soon as you like. They become more flavorful over time. If you made a few jars, I wouldn’t hesitate to break one open in the next few days and allow the rest to sit and pickle!
Let us know how they turned out!
Karen
February 4, 2013 at 2:57 pm
We have our first crop of zucchini growing this year. I want to learn how to can food and thought this would be a good place to start. I can’t wait to make the zucchini pickles with my daughters. Thank you so much for sharing.
July 7, 2013 at 8:20 am
I do not have a scales, so how much is 2 pounds Can anybody help me recipe The recipe sounds super,
July 7, 2013 at 8:29 am
Hi Cheryl,
3 average sized zucchini weigh about a pound, so 2 pounds would be about 6 zucchini. I can’t wait to make another batch of this myself!
Karen
August 24, 2014 at 6:06 pm
Made these with yellow squash and sweet onion, so good! thanks!
August 28, 2015 at 5:01 am
[…] Sweet And Spicy Zucchini Pickles Recipe […]
September 2, 2015 at 7:44 am
[…] will definitely be making these again. Here’s the recipe I followed – compliments of “My Pantry Shelf”. Enjoy […]
September 13, 2015 at 10:31 am
I doubled this recipe and it was enjoyed by all.
My second batch I added 1 tsp fresh ginger and 1/2 tsp fresh garlic . Both recipes are delish. Thank you for sharing. Mmmm !
September 15, 2015 at 9:47 pm
That looks amazing. I think this chutney recipe will be a keeper. Thanks For posting this!
September 2, 2017 at 6:27 am
I just want to say thank you! This is the second season I’ve made these pickles and they are a huge hit. I put them in my Christmas baskets and keep a couple batches for us, but we still run out! Delicious :)