Sweet Zucchini Pickles

READY IN: 24hrs 30mins
Recipe by DeeCooks

Too much summer squash!! I am sure you could can these in the traditional way, but I don't know how to do that and this is so easy. I've frozen the whole mix in plastic storage bags, too, with great results. I love these with almost anything...best of all in the middle of winter!!! Kids also eat this up--at one of my daughter's birthday parties, it was the first snack to go. My dad gave me the recipe, so I have no idea where it's from...

Top Review by JeannieG

Excellent! I have NEVER pickled anything in my life, but I really wanted to try it and this was an excellent recipe to do it with. The only thing was I didnt know how to cut the red bell pepper so I just cut it into small strips and I cut the onion in half and sliced in (so I have half sliced onion slices) and that worked out really well. I put it all into a quart size jar and I have been munching on it ever since. I am definitely going to make another batch very very soon! Thanks for the recipe!

Ingredients Nutrition

Directions

  1. Mix squash, onion, and sweet pepper in a big bowl.
  2. Mix with salt. Cover and refrigerate for 1 hour. Drain.
  3. Combine sugar, vinegar, mustard seed, celery seed, and ground mustard. Boil.
  4. Add squash mixture. Return to boiling; remove from heat.
  5. Spoon mixture into 2 clean pint jars. I just use tupperware.
  6. Cool 30 minutes.
  7. Cover and refrigerate at least 24 hours before serving.
  8. Store in refrigerator up to 1 month or freeze forever :).

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