Zucchini Pickles

My mom made zucchini pickles when I was a kid, and they were always my favorite.  She also made bread & butter pickles, but I've never been a big fan of sweet cucumber pickles. 

I've never pickled before, so I decided to give it a try.  Although the spice bag broke, everything else went off without a hitch - all the jars sealed, and we're going to let them marinate for a few weeks before we taste.  While they were cooking they smelled just like I remember them tasting, so I am optimistic!

I made a half recipe, because that's all the zucchini I had. 

For canning instructions from Ball, click here. (pdf may take a while to load)



Zucchini Pickles

• 1 gal zucchini, peeled, sliced, & quartered


• 2 c lime (in the spice aisle at the grocery)


• 1 qt white vinegar


• 8 1/2 c sugar


• 1 tsp salt


• 3 T pickling spices


• 1 T celery seed

Mix lime with 2 gallons water in a non-aluminum container.  Add zucchini and refrigerate 24 hrs.  Drain and rinse several changes of water.  Let stand in clear water 3 hrs, drain again.  Soak overnight in vinegar, sugar, salt, and spices (tie spices in a bag or cheesecloth).  Bring to a boil and boil 30 minutes.  Pack and seal in jars.  Cold pack 10 minutes.  Makes 9 pints.