Crisp Zucchini Pickles

READY IN: 40mins
Top Review by Connie Weitzel

I really really enjoyed this pickle mix!! I chose to use stoplight peppers instead of the green ones using 1/2 each of the red, orange, and yellow. I also used carrots and not green beans. This first batch, I put in a gallon glass jar and it was beautiful! This is a delicious recipe! Thanks you so much for sharing it Dancer!

Ingredients Nutrition


  1. In a large mixing bowl or crock, combine all the vegetables, including the garlic.
  2. Sprinkle them with the salt; stir and let the vegetables stand three hours.
  3. Drain well.
  4. Combine the sugar, vinegar, water and spices in a large preserving kettle and heat to boiling.
  5. Stir in the vegetables and heat again to boiling.
  6. Pack the vegetables into clean, hot pint jars to within 1/2-inch of each jar's top.
  7. Pour in the hot liquid to within 1/2-inch of each top.
  8. Wipe off the tops and threads of the jars with a damp cloth.
  9. Put on prepared lids and seal as the manufacturer directs.
  10. Process in a boiling water bath for 15 minutes.

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