Sweet Chunk Zucchini Pickles recipe

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Ingredients

1 gallon water
16 cups peeled and cubed zucchini
1 cup pickling lime (calcium hydroxide)
1 gallon water
2 cups apple cider vinegar
8 cups white sugar
3 teaspoons pickling spice
2 teaspoons salt

Nutrition Info

131.8 calories
carbohydrate: 33.3 g
cholesterol: : -
fat: 0.1 g
fiber: 0.4 g
protein: 0.4 g
saturatedFat: : -
servingSize: -
sodium: 101.7 mg
sugar: 32.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the zucchini into one gallon water in a large bowl. Stir in the pickling lime, and let stand for 24 hours. Drain and rinse the zucchini a few times, then cover with a fresh gallon water. Let stand for 3 hours, then drain.

  2. Heat the vinegar, sugar, pickling spice, and salt in a large pot over medium heat until the sugar dissolves. Stir in the drained zucchini. Cover and rest the zucchini for 24 hours. Bring the zucchini mixture to a simmer over medium heat for 35 minutes. Allow to cool.

  3. Sterilize about 10 pint-sized jars and lids in boiling water for at least 5 minutes. Divide and pack the zucchini mixture evenly into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Store in the refrigerator.

Recipe Yield

10 pints

Recipe Note

Sweet and mildly spicy zucchini pickle chunks that I grew up with from Grandma. Takes several days but well worth it.

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