Enjoy the taste of summer all year round with these homemade sweet chunk zucchini pickles. Crisp, tangy, and slightly sweet, these pickles are perfect for snacking, sandwiches, or as a side dish. Made with fresh zucchini, onions, and a blend of spices, these pickles are easy to make and bursting with flavor. Preserve the summer harvest and add a tasty twist to your meals with these sweet chunk zucchini pickles.
Ingredients
- 2 pounds zucchini, sliced into 1/4-inch thick rounds
- 1 large onion, thinly sliced
- 1/4 cup pickling salt
- 2 cups white vinegar
- 1 3/4 cups granulated sugar
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon ground coriander
Directions
- In a large bowl, combine the zucchini slices and onion. Sprinkle with pickling salt and toss to coat. Let sit for 2 hours.
- In a large saucepan, combine vinegar, sugar, mustard seeds, celery seeds, turmeric powder, and ground coriander. Bring to a boil over medium heat, stirring until the sugar has dissolved.
- Drain the zucchini and rinse under cold water to remove excess salt. Transfer the zucchini and onion mixture to the saucepan with the vinegar mixture.
- Return the mixture to a boil. Reduce heat to low and simmer for 5 minutes.
- Remove from heat and let cool for 10 minutes.
- Transfer the pickles to sterilized jars, making sure to pack them tightly. Pour the remaining liquid over the pickles, making sure they are completely covered.
- Seal the jars and let cool at room temperature. Once cooled, refrigerate for at least 24 hours before serving. The pickles can be stored in the refrigerator for up to 2 months.
