Recipe Post: Easy Zucchini Pickles

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I apologize for the lack of pictures in this post.  Truth be told, I thought about taking some several times and never got around to it.  Although really, how exciting can you make a jar of pickles look?

The idea to make zucchini pickles came when our garden was spitting out zucchini at a record rate.  We ate some, gave some away, and froze some, but there was still more left over.  Finally this past weekend, my mom and I had to harvest what was left due to the coming chill.  There were still some quite sizable zucchini, but many of the plants only had tiny ones, a few inches long at the most.  They were adorable and already looked a bit pickle-like, so the plan was cemented in my mind!

Never having pickled anything, and being the huge Internet geek that I am, I of course turned to Google for zucchini pickle advice.  There were some good suggestions, but none of the recipes I came across were exactly what I was looking for.  Most of them had an astonishing amount of sugar, for one, and I didn’t want sweet pickles.  After sifting through several different recipes for both traditional and refrigerator pickles, I stumbled upon the awesome Pick Your Own, which I already used for reference in my quest to can tomatoes.  I wound up using one of their pickling pages to get the ratios and processing times for my recipe.

This is by no means exact.  In fact, I think I could have used a bit more pickling spice.  Ultimately it’s up to you how much spice or flavor you want in your pickles…have fun with it!  These came out crisp and tangy with just a hint of spiciness.

Zucchini Pickles a la Quantum Vegan
makes 1 pint jar; multiply ingredients for more

Equipment
pint canning jar with lid
water bath canner
jar tongs

Ingredients
1/2 cup distilled white vinegar
2/3 cup water
1/2-1 tsp pickling spice
2tsp salt, or to taste
1 large garlic clove, sliced
enough zucchini to pack the jar, cut into slices or spears

Directions
1) Thoroughly wash your jar and lid.  Fill it with the zucchini slices or spears, making sure not to pack too tightly.  Add the garlic and set aside.

2) In a non-metal pan, combine the water, vinegar, pickling spice, and salt.  Stir until the salt is dissolved.  Bring just to a boil and remove from heat. (Doing this in a metal pot apparently makes your pickle mixture cloudy, so better safe than sorry!)

3) Pour the mixture over the zucchini, leaving 1/2 inch headspace.  Put the lid on the jar, tightening just until your fingers meet resistance.

4) Process in a water bath canner for 10-15 minutes.  Use jar tongs to carefully remove the jar to a space where it won’t be disturbed, and leave to cool for at least 12 hours.

5) Refrigerate and enjoy!  These don’t need to sit and cure like some pickles, so you can eat them the next day if you wish.

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About the Author:

Sam has been a vegan since summer of 2009 and has spent the subsequent years experimenting with all manner of vegan food. She holds a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies and is a graduate of the Bauman College Nutrition Consultant Program. She is a member of Toastmasters International and currently serves as part of the Capital View Toastmasters club. When she's not blogging or cooking, Sam likes to read and study the Bible, play silly card games and knit socks.
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Comments

  1. Helena  October 14, 2010

    Awesome, thanks for sharing the recipe. I’m going to try this for sure!

  2. Helena  October 14, 2010

    Oh, I should have said that I have been getting a TON of zucchini in my CSA every week so I’ve been looking for new ideas to use it up. 🙂