May 12, 2010

Crisp Zucchini Pickles

condiment, onions, zucchini

Presented by

23 ratings

Prep time: 16 minutes
cooking time 10 minutes
chilling time 2 days Servings: Makes 4 (1/2-pint) jars

Grandma showed us how to move the zucchini plant leaves to find hiding zucchini.

Ingredients

1 cup granulated sugar
1 cup cider vinegar
1 teaspoon salt
1 teaspoon mustard seeds
1 teaspoon whole allspice
2 small bay leaves
4 medium zucchini, cut into 1/4-inch slices
1 medium Vidalia onion, thinly sliced
4 cloves garlic

Directions

1

Combine granulated sugar, vinegar, salt, mustard seeds, allspice and bay leaves in a large microwave-safe bowl. Stir in zucchini and onion.
2

Microwave, covered, on HIGH (100% power), stirring twice, until the zucchini is crisp-tender, about 10 minutes.
3

Ladle into four 1/2-pint sterilized jars, leaving 1/4-inch headspace. Add 1 clove garlic to each jar.
4

Place domed lids on each jar and screw metal rings on tightly. Let stand until cool.
5

Chill the pickles for 2 days. Remove and discard bay leaves and garlic. Serve or store for up to 3 months in the refrigerator.

Grandma's Secret Trick

To sterilize canning jars, Grandma placed a clean kitchen towel in a large pot, placed the jars on the towel and filled the pot with water. (She said the towel prevented the jars from breaking.) She brought the water to a boil and let it boil for 2 minutes. She added the lids and rings and boiled them for 1 minute. She removed the jars with tongs, drained the water, then filled the jars as directed. She removed the lids and rings from the water with tongs and used an oven mitt to screw on the rings.