Crisp Zucchini Pickles

Made This Recipe? Add Your Photo

Total Time
40mins
Prep
30 mins
Cook
10 mins
Skip to Next Recipe

Ingredients

Nutrition

Directions

  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.
Most Helpful

5 5

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!

5 5

These are wonderful! Everyone loves them. All I wanted to do was use up some of my zucchini...and I got lucky and found these. Thanks, Dancer!