Crisp Zucchini Pickles

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Ready In:
40mins
Ingredients:
13
Yields:
8 pint jars
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ingredients

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directions

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

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Reviews

  1. 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!
     
  2. 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!
     
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