IMG_3112[1]

Chunky Mustard Zucchini Pickles

Had a little time this morning, and so decided to make some of these pickles. I made them last year and my brother just went wild over them, so I am definitely making more for us and for him for Christmas. We all agreed that the original recipe had too much sugar and could use a little more kick, so I adapted the recipe in the Ball Complete Book of Home Preserving to be a bit more to our taste.

Chunky Mustard Zucchini Pickles
14 cups seeded peeled zucchini
6 cups chopped onions
1/4 cup pickling salt
1 cup granulated sugar (original recipe called for 3 cups)
4 T low sugar pectin (original recipe called for ClearJel)
1/4 cup dry mustard
1 T ground ginger
1 tsp ground turmeric
1/2 cup water
2 cups white/apple cider vinegar (original recipe called for all white, but I ran out and had to supplement with apple cider vinegar)
1 bell pepper (original recipe called for red, I used green)
1 jalapeño, minced (original recipe didn’t have jalapeño)

1. Peel zucchini, split in half lengthwise, scoop out seeds and cut into chunks. Peel onions and roughly chop.
IMG_3105[1]

2. In large stainless steel bowl, combine zucchini and onions. Add salt, mix thoroughly, and let sit 1 hour. Drain.
IMG_3107[1]

3. In saucepan, mix sugar, pectin, mustard, ginger, turmeric, water, vinegar and peppers. Mix and bring to boil, stirring constantly. Boil 5 minutes.
IMG_3108[1]

4. Fill jars with zucchini and onion mixture, then ladle spice mix over the top. Leave 1/2″ headspace. Remove bubbles, wipe rim, place lid and put in canner.
IMG_3111[1]

5. Process 10 minutes at low altitude. I processed 15 minutes, as we are 1500 ft above sea level, and the recipe said to increase by 5 minutes for 1001-3000 ft. Remove to towel-covered countertop and wait for the pings.
IMG_3112[1]

6. Remove bands,wash the outside of the jars, label and store. (I “label” by writing on the side of the jar with a thick permanent Sharpie. It is easy to scrub off with a green scrubby when washing, or for more stubborn ones, a Magic Eraser.)

This yielded me 6 pints plus another not quite full pint that I decided not to process and instead just eat. It was very, very good.

2 thoughts on “Chunky Mustard Zucchini Pickles

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>