Crisp zucchini slices are hit with a bright, bold, bread and butter-style brine in this take on old-fashioned sweet pickles.
- 1 pound zucchini (about 3–4 medium)
- 1 small sweet onion very thinly sliced into half-moons (about 1/2 cup)
- 1/4 cup plus one tablespoon coarse sea salt or kosher salt (not iodized), divided
- 1 1/2 cups white distilled vinegar
- 1 cup apple cider vinegar
- 1/2 cup granulated sugar
- 3 tablespoons packed light brown sugar
- 2 teaspoons mustard seeds
- 1/2 teaspoon celery seeds
- 1/2 teaspoon ground turmeric
- 2–3 whole allspice berries (optional)
- 2–3 whole cloves (optional)
- Rinse the zucchini and then trim and discard the ends. Using a sharp knife or mandoline, slice the zucchini into 1/2-inch-thick chips.
- Place the zucchini and onions in a large bowl. Sprinkle with 1 tablespoon salt, and toss to combine. Cover the veggies with a layer of ice and pour in enough water so it comes up about 1 inch above the surface of the topmost vegetables. Soak for 2 hours.
- Meanwhile, heat a large pot of water over medium heat to sterilize the canning jars. Carefully submerge the empty jars (without the lids and rings) right side up in the pot, making sure the water is about 1 inch above the tops of the jars. Bring the water to a boil, and continue to boil the jars for 10 minutes. Remove the pot from the heat, but don’t drain it – you can use the same water to process the filled jars.
- In a medium saucepot over medium heat, add the white vinegar and apple cider vinegar. Whisk in the remaining 1/4 cup salt, granulated sugar, and brown sugar until dissolved, about 5 minutes. Bring the mixture to a boil and then remove it from the heat.
- Drain the zucchini and onions. Divide them evenly between the sterile canning jars, so they fit comfortably. Add the mustard seeds, celery seeds, turmeric, allspice berries, and cloves, also evenly distributed between the jars. Pour the brine into the jars, leaving 1/2 inch of headspace at the top.
- Bring the large pot of water back to a boil. Tightly screw on the lids, and process the jars in the boiling water bath for 10 minutes. Remove the jars from the pot (making sure that the lids have popped) and set them aside to cool completely before storing or refrigerating.
- Store the pickles in a cool, dry place like a pantry for up to 1 year. Once opened, refrigerate and consume within about 1 month for the best quality and flavor.
- Category: Pickles
- Method: Pickling
- Cuisine: Condiments
Keywords: zucchini, pickle