This home canning recipe for zucchini butter pickles is a delicious way to enjoy the abundance during the off-season.
Sweet & Spicy Zucchini Butter Pickles
This is one of Martha Stewarts recipes for the sweet & spicy pickles. The recipe for the pickles can be found here. I changed it a little bit, as I ended up with 4 jars instead of 3. But below you can see the step by step process.
If you’re new to canning I highly recommend you read up on the home canning safety processes before using this recipe. Here’s a list of resources for you:
Servings
Ingredients
- 2 lbs zucchini or summer squashes cut into 1/8-inch-thick rounds (about 6 1/2 cups)
- 1 medium white onion (about 8 ounces), halved and thinly sliced (about 1 cup)
- 2 heaping tbsp coarse salt
- 2 cups ice cubes
- 3 cups cider vinegar or distilled white vinegar
- 2 1/4 cups Sugar
- 1 tsp whole mustard seeds
- 3/4 tsp celery seed
- 3/4 tsp whole black peppercorns
- 1/4 tsp turmeric
- 1/4 tsp crushed red-pepper flakes or 3 dried hot chiles
Servings
Ingredients
- 2 lbs zucchini or summer squashes cut into 1/8-inch-thick rounds (about 6 1/2 cups)
- 1 medium white onion (about 8 ounces), halved and thinly sliced (about 1 cup)
- 2 heaping tbsp coarse salt
- 2 cups ice cubes
- 3 cups cider vinegar or distilled white vinegar
- 2 1/4 cups Sugar
- 1 tsp whole mustard seeds
- 3/4 tsp celery seed
- 3/4 tsp whole black peppercorns
- 1/4 tsp turmeric
- 1/4 tsp crushed red-pepper flakes or 3 dried hot chiles
Instructions
-
To draw out excess liquid and increase crunch, toss cucumbers and onion with salt in a large colander. Add ice, and toss again. Place over a bowl, and refrigerate, tossing occasionally, for 3 hours. Drain. Rinse well, and drain again.
-
Bring vinegar, sugar, mustard and celery seeds, peppercorns, turmeric, and red-pepper flakes to a boil in a saucepan. Add cucumbers and onion. Return to a boil (if using squashes, add them, then remove from heat; do not return to a boil).
-
Ladle into 3 hot sterilized pint jars, leaving about 1/2 inch below each jar’s neck. Wipe rims of jars with a clean, damp cloth; cover tightly with sterilized lids and screw tops.
-
Using tongs or a jar clamp, transfer jars to a rack in a large canning pot or a large, deep pot filled with hot water, being sure to keep jars upright at all times. (Jars should be spaced 1 inch apart, and should not touch sides of pot.) Cover with water by 1 inch.
-
Cover pot, and bring to a boil. Process jars in boiling water for 10 minutes.
-
Let cool. Press down on each lid. If lid pops back, it’s not sealed; refrigerate unsealed jars immediately, and use within 1 month.
-
Sealed jars can be stored in a cool, dark place for up to 1 year.
| Servings |
|
Ingredients
- 2 lbs zucchini or summer squashes cut into 1/8-inch-thick rounds (about 6 1/2 cups)
- 1 medium white onion (about 8 ounces), halved and thinly sliced (about 1 cup)
- 2 heaping tbsp coarse salt
- 2 cups ice cubes
- 3 cups cider vinegar or distilled white vinegar
- 2 1/4 cups Sugar
- 1 tsp whole mustard seeds
- 3/4 tsp celery seed
- 3/4 tsp whole black peppercorns
- 1/4 tsp turmeric
- 1/4 tsp crushed red-pepper flakes or 3 dried hot chiles
Ingredients
|
|
Instructions
- To draw out excess liquid and increase crunch, toss cucumbers and onion with salt in a large colander. Add ice, and toss again. Place over a bowl, and refrigerate, tossing occasionally, for 3 hours. Drain. Rinse well, and drain again.
- Bring vinegar, sugar, mustard and celery seeds, peppercorns, turmeric, and red-pepper flakes to a boil in a saucepan. Add cucumbers and onion. Return to a boil (if using squashes, add them, then remove from heat; do not return to a boil).
- Ladle into 3 hot sterilized pint jars, leaving about 1/2 inch below each jar’s neck. Wipe rims of jars with a clean, damp cloth; cover tightly with sterilized lids and screw tops.
- Using tongs or a jar clamp, transfer jars to a rack in a large canning pot or a large, deep pot filled with hot water, being sure to keep jars upright at all times. (Jars should be spaced 1 inch apart, and should not touch sides of pot.) Cover with water by 1 inch.
- Cover pot, and bring to a boil. Process jars in boiling water for 10 minutes.
- Let cool. Press down on each lid. If lid pops back, it’s not sealed; refrigerate unsealed jars immediately, and use within 1 month.
- Sealed jars can be stored in a cool, dark place for up to 1 year.
These look delicious – Are they as crunchy as normal bread and butter pickles after they are done pickling? I would love to switch over to zucchini, my family loves them more than cucumbers. Thanks for sharing this recipe!!
These weren’t as crunchy as cucumber pickles but they weren’t soft either. Not sure if that answer helps lol. In general vinegar helps to keep the crunch