Two Sweet Zucchini Pickles

This is, by far, my favorite pickle recipe!  I have actually combined several recipes to get the right balance of flavors for my family’s tastes.  Don’t be afraid to experiment!  Do not, however, skimp on the vinegar or the salt, as both are important ingredients for safe canning. This relish can be safely stored in the refrigerator, if you do not wish to use a canner.

Ingredients

• 12 cups shredded unpeeled zucchini
• 4 cups chopped onion
• 5 Tbl coarse Kosher salt
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 5 cups white sugar
• 3-1/2 cups white vinegar
• 3/4 tsp ground nutmeg
• 1 Tbl ground turmeric
• 2 Tbl celery seeds
• 1 tsp ground black pepper

I shred the zucchini using a shredding blade on my food processor, or by hand using the largest holes on a box grater.  The onion, however, I always chop by hand.  If using a food processor for the onion, be very careful not to over process   You do not want onion soup!

Instructions

The following day, Drain the zucchini mixture in a colander and rinse well with cool water.  Squeeze out the excess water and set aside.

In a large pot, combine the remaining ingredients.  Bring to a boil over medium-high heat and then add the zucchini mixture to the pot.  Bring it all back to a boil, and then simmer for 10 minutes.

Pack the relish into sterilized jars and process in a boiling water bath for 10 minutes.

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This is a wonderful, quick recipe for sweet refrigerator pickles.  I have kept them, successfully, for nearly a year in my refrigerator, and they are still as crisp and delicious as they were when I first made them. The pickled onion rings are a bonus!

Sweet Zucchini Pickles

Ingredients

zucchini, sliced about 1/4″ thick
onion, sliced thinly, into rings
Kosher salt
2 cups apple cider vinegar
1 cup sugar
1/2 tsp celery seed
1/2 tsp dill seed
1 Tbl mustard seed
1/4 tsp ground turmeric

I use one onion for every 2-3 zucchini, depending on size of the vegetables.  The cider, sugar and spices make the pickling brine, which can be doubled, or tripled, as needed. 

Instructions

Place the sliced zucchini and onions in a bowl and sprinkle with 1 Tbl or so of salt. Mix well, then cover with ice cubes.  Let the mixture sit for 1-2 hours, until the zucchini is slightly softened and tastes a little salty.  The ice bath helps keep a nice pickle-crunch to the zucchini.

In the meantime, combine the remaining ingredients in a saucepan and bring to a boil.  Let the brining liquid cool to room temperature.

Drain the zucchini and onions, then pat dry.  Place them in a seal-able glass jar and pour the cooled brine on top.  Seal the jar and place in the refrigerator.

They will begin pickling immediately, but are best at least 24 hours later.

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