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“We love pickles. It is fun trying to pickle different things. Prep time does not include overnight setting time.”
2hrs 15mins
4 pints

Ingredients Nutrition


  1. Wash zucchini, trim off and discard ends, and slice 1/4" thick.
  2. Slice onions into 1" squares, and separate into leaves.
  3. Toss zucchini and onions with salt in a 2 quart glass or plastic bowl.
  4. Let sit for 5 minutes.
  5. Cover with very cold water and set aside for 1 hour.
  6. Drain, rinse lightly, and taste.
  7. If too salty, rinse some more and drain again.
  8. Return vegetables to bowl.
  9. In a 2 to 3 quart saucepan, combine all remaining ingredients.
  10. Bring to a boil, reduce heat, and simmer for 10-15 minutes.
  11. Taste, and remove red peppers if mixture is spicy enough, otherwise leave peppers in.
  12. Return mixture to a full boil, and pour over zucchini mixture.
  13. Cover with a plate or non-metal lid, and let stand for 2 hours.
  14. Return zucchini mixture and liquid to the saucepan.
  15. Bring to boiling, reduce heat, and simmer for 3 minutes.
  16. Remove cloves and red peppers.
  17. If canning, divide zucchini, onions, and liquid between 4 sterilized pint jars, being sure to divide seeds between jars, and top with sterilized lids.
  18. Process in a boiling-water bath for 10 minutes.
  19. Cool, making sure that lids have sealed.
  20. Store at room temperature if desired.
  21. If using within a month or so, store in a plastic container in the refrigerator; refrigerator pickles have a better, crunchy texture than canned ones.
  22. Pickles are very edible after only 24 hours.

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