Recipe Notes

This recipe is from a cookbook. I found it on the Bernardin website ( so that could be the source.

Zany Zucchini Pickles

Canning recipe

Course Side Dish
Cuisine American
Prep Time 4 hours
Cook Time 15 minutes
Total Time 4 hours 15 minutes
Servings 6 500mL jars


  • 14 Cups Zucchini Diagonally sliced, 0.5cm thick
  • 1/2 Cup Salt Pickling salt with no additives
  • 6 Cups White Vinegar 5%
  • 4 Cups Granulated Sugar
  • 4 Tsp Mustard Seeds
  • 4 Tsp Celery Seeds
  • 2 Tsp Ground Tumeric


  1. In a glass or stainless steel bowl, layer zucchini slices with salt. Add cool water to cover, cover and let stand at room temperature for 2 hours. Transfer to a colander placed over a sink and drain zucchini. Rinse with cool running water and drain thoroughly.

  2. In a large stainless steel saucepan, combine vinegar, sugar, mustard seeds, celery seeds and turmeric. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat and boil gently for 5 minutes, until the spices have infused the liquid. Stir in zucchini. Remove from heat, cover and let stand for 1 hour.

  3. Meanwhile, prepare canner, jars and lids.

  4. Return saucepan to medium-high heat and bring zucchini mixture to a boil, stirring occasionally. Reduce heat and boil gently for 5 minutes, until zucchini is heated through.

  5. Pack zucchini into jars to within a generous 1/2 inch of top of jar. Ladle hot picking liquid into jar to cover vegetables leaving 1/2 inch head space. Remove air bubbles and adjust head-space if necessary. Wipe rims, center lid on jar, screw on band until fingertip-tight.

  6. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and then process for 15 minutes.

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