Imagine transforming those abundant summer zucchinis into a mouthwatering, crunchy pickle that will make your taste buds dance with delight! These Sweet Sour Zucchini Pickles are not just another condiment – they're a culinary adventure that combines the fresh crispness of zucchini with a perfectly balanced sweet and tangy flavor that will have everyone asking for your secret recipe. Whether you're a pickling pro or a curious home cook, this easy-to-make preserve will elevate your summer meals and impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 pints
Ingredients
- 4 cups sliced zucchini
- 1 cup sliced onion
- 1 cup apple cider vinegar
- 1 cup sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
Instructions
- Wash and dry zucchini thoroughly, then slice into thin rounds approximately 1/4 inch thick using a sharp knife or mandoline slicer.
- Peel and slice onions into thin half-moon shapes, ensuring uniform cutting for consistent pickling.
- Sterilize 4 pint-sized glass canning jars and lids by boiling them in water for 10 minutes to ensure food safety and preservation.
- In a large non-reactive saucepan, combine apple cider vinegar, sugar, salt, mustard seeds, and celery seeds. Heat the mixture over medium-high heat, stirring constantly until sugar completely dissolves.
- Bring the pickling liquid to a full boil, then reduce heat and let simmer for 3-4 minutes to allow flavors to meld together.
- Add sliced zucchini and onions to the hot pickling liquid, stirring gently to ensure all vegetables are coated and heated through.
- Remove from heat and carefully ladle the hot pickles and liquid into prepared sterilized jars, leaving 1/2 inch headspace at the top.
- Wipe jar rims clean, apply lids, and process in a boiling water bath for 10 minutes to create a proper seal.
- Remove jars and let cool completely at room temperature, listening for the satisfying "pop" that indicates successful sealing.
- Store sealed jars in a cool, dark place for at least one week before consuming to allow flavors to develop fully.
Tips
- Choose young, firm zucchinis for the best texture and crunch. Avoid oversized or soft zucchinis that can become mushy during pickling.
- Use a mandoline slicer for uniform, thin zucchini rounds to ensure even pickling and a professional look.
- Make sure to sterilize your jars thoroughly to prevent any bacterial growth and ensure long-lasting preservation.
- Allow the pickles to sit for at least a week before eating – this resting period lets the flavors fully develop and meld together.
- For extra flavor variation, experiment with adding a few peppercorns or a small piece of fresh dill to each jar.
- Store your pickles in a cool, dark place to maintain their quality and extend their shelf life.
- Once opened, keep the pickles refrigerated and consume within 2-3 weeks for the best taste and texture.
Nutrition Facts
Calories: 60kcal
Carbohydrates: 15g
Protein: 1g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
