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Chunky Zucchini Pickles

September 15, 2010

This is a new recipe for us but I have one huge and I mean super huge Zucchini  from our great gardening growing friends, also Turnbulls.

RECIPE FOR CHUNKY ZUCCHINI PICKLES from Bernardin:

  • 14 cups seeded, unpeeled zucchini (I peeled half of them because this zucchini was huge and the skin was tougher than smaller zucchini)
  • 6 cups finely chopped onions
  • 1/4 cup pickling or canning salt
  • 3 cups granulated sugar
  • 4 tbsp Clearjel (I have never seen this in stores  but you can purchase it online ~ I used 2 tbsp of corn starch)
  • 1/4 cup dry mustard
  • 1 tbsp ground ginger
  • 1 tsp ground turmeric
  • 1/2 cup water
  • 2 cups white vinegar
  • 1 red bell pepper, seeded and finely chopped
  1. In a large glass or stainless steel bowl, combine zucchini and onions. Sprinkle with pickling salt, cover and let stand at room temperature for 1 hour.  Transfer to a colander placed over a sink and drain thoroughly.  Note: I also rinsed half the mixture because that is what I’ve done in the past with pickles…but it says DRAIN not rinse.  They still seemed salty.
  2. Prepare for water-bath canning.  Sterilize jars in the oven on 250F for 30 minutes.
  3. In a large stainless steel saucepan, combine sugar, Clearjel or corn starch, mustard, ginger and turmeric.  Stir dry ingredients well.  Gradually blend in water.  Add vinegar and red pepper.
  4. Bring to a boil over medium high heat, stirring frequently to dissolve sugar and prevent lumps from forming.  Reduce heat and boil gently, stirring frequently, until mixture thickens, about 5 minutes.  Add drained zucchini mixture and return to a boil.
  5. Ladle hot zucchini mixture into hot sterilized jars, leaving 1/2″ headspace.  Remove air bubbles and adjust headspace, if necessary, by adding more hot zucchini mixture.  Wipe rim with a damp paper towel.  Place snaps and rings on each jar, screwing bands down until they are fingertip-tight.
  6. Place jars in canner, ensuring they are completely covered with water.  Bring to a full rolling boil and process for 10 minutes.  When time is up, turn off heat, remove canner lid and wait 5 minutes before removing jars to a folded towel on the counter.
  7. Check seals, label, and store.  Refrigerate any unsealed jars.

Put up Total:

  • 6 x 500mL wide mouth mason jars

NOTE: This recipe was supposed to yield 7 x 500mL.  I did have a lot of liquid left over that may have resulted in another jar if I had dispersed it better…but I don’t like too much liquid in the jars.

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