This recipe for sweet chunk zucchini pickles makes enough irresistible zucchini pickles to last a while, and bring back sweet memories of the past.
Preparation Time
51 hr 30 mins
Cooking Time
45 mins
Total Time
52 hr 15 mins
Calories
132 Calories
Recipe Instructions
Step 1
Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Step 2
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
Step 3
Place zucchini in a large bowl; cover with 1 gallon water. Stir in pickling lime; let stand for 24 hours. Drain and rinse zucchini a few times. Cover with remaining 1 gallon water. Let stand for 3 hours; drain.
Step 4
Heat sugar, vinegar, pickling spice, and salt in a large pot over medium heat until sugar dissolves. Stir in zucchini; cover and set aside for 24 hours. Bring zucchini mixture to a simmer over medium heat. Cook for 35 minutes; let cool.
Step 5
Inspect 10 pint-size jars for cracks and rings for rust, discarding any defective ones. Immerse in boiling water for at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
Step 6
Pack zucchini into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
