8.14.18

If you learn one kitchen skill this season, let it be canning. A new book called Canning in the Modern Kitchen shows us how to master the old-school technique that’s loaded with modern health benefits. Fermented food is good for the gut, and reducing food waste by learning to preserve produce at its peak is one of the most eco-friendly habits you can take on in the kitchen. Follow your great-grandmother’s lead and learn to can with this simple recipe for zucchini pickles… 

A pickler can’t live on cucumbers alone. You have to shake things up a bit. This recipe is fun because the zucchini pickles look like cucumber pickles, but you get a whole different taste and texture. I like to serve them side by side with dill pickles for a fun contrast. 

Zucchini Pickles
makes 4 pints

Ingredients:

10 small zucchini
3 large sweet onions, sliced into rings
1 cup kosher salt, or more as needed
3 cups sugar
2 cups white wine vinegar
11⁄2 Tbsp pickling spice

Directions:

Get your boiling-water-bath canning equipment ready and have your jars sterilized and ready.

Wash and dry the zucchini. Cut away the ends and slice into 1⁄4″ disks.

Spread the sliced zucchini and onions on a sheet pan and sprinkle each layer generously with the salt. Let sit for 1 hour, then rinse off the salt and drain well.

Evenly divide the zucchini and onion slices among the jars. Pack them well, but not so tightly that the brine you’ll be adding can’t move around.

To make the brine, in a large stainless steel pot over high heat, bring the sugar, vinegar, and pickling spice to a rolling boil. Remove the pot from the heat and carefully ladle or pour the brine to cover the zucchini and onions completely, leaving 1⁄2″ of headspace. Gently tap the jars to remove air bubbles.

Wipe the rim of each jar carefully with a clean towel to ensure a good seal, and care- fully place the lids and rims on.

Follow your boiling-water-bath canning process and process for 10 minutes, adjusting for altitude.

Reprinted from CANNING IN THE MODERN KITCHEN. Copyright © 2018 by Jamie DeMent. Published by Rodale Books, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.

Love these zucchini pickles? Grab another amazingly easy and quick pickle recipe here.


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  1. It’s been a long time since I read a good article and such a meaning! I hope you will continue to write articles like these for hobbyists!

    happy wheels | 08.16.2018 | Reply


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