ZUCCHINI PICKLES | Zesty, Tangy, Sweet, & Fiery | Better than traditional pickles
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- Опубліковано 11 вер 2024
- This video is about making and canning Country Style Zucchini Pickles. This is a way to use up the abundant zucchini from the garden that tends to bombard any gardener's kitchen. We aren't complaining, but this is one garden vegetable that keeps giving and giving during the growing season. The zucchini pickles in this recipe are sweet, tangy, zesty, and a little firey if you choose to use jalapenos as I show you in this video. This is a nice way to use and preserve zucchini for healthy snacking (minus a little sugar)! We actually prefer these over cucumber pickles :)
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Altitude Adjustments for Water Bath Canning:
1,001 to 3,000 feet, increase processing time by 5 minutes.
3,001 to 6,000 feet, increase processing time by 10 minutes.
6,001 to 8,000 feet, increase processing time by 15 minutes.
8,001 to 10,000 feet, increase processing time by 20 minutes.
FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.
FAQ: What happens if you don't sterilize canning jars before canning?
Sterilization of canning jars is not required for safe food preservation if the food item is processed for at least 10 minutes in a water bath or pressure canner. Any harmful microorganisms will be destroyed during the canning process (National Center for Home Food Preservation).
It is important to start with clean canning jars. Wash jars in hot soapy water, rinsing well leaving to air dry on a towel. You may also use a dishwasher to wash the jars. Inspect each jar before filling, looking for any cracks or chips to the rim, body, or bottom.
COUNTRY-STYLE ZUCCHINI PICKLES RECIPE
This recipe makes a large batch of pickles. Using about 6 very large zucchini.
YIELD: Approximately 16 pints
Cut zucchini into spears to desired length and thickness. Cutting off excess “meat” of the zucchini (seeds and soft meaty area).
**I use a pint jar as my measuring device to determine the spears' length. **
Soak spears in saltwater brine x 2 hours.
INGREDIENTS
96 oz. Organic Apple Cider Vinegar with “the mother”
4 Cups Sugar
2 T. Mustard Seed or 1 T. Ground Dry Mustard
2 T. Celery Seed
2 T. Turmeric
Dill to taste
Garlic to taste (minced)
Salt & Pepper to taste
DIRECTIONS
Combine the above ingredients together in a large stockpot, and heat up on the stove, but not boiling.
Add the zucchini, stir to toss, and let sit x 1 hour.
Pack zucchini into jars as desired & ladle pickling liquid into jars, leaving ½ inch headspace.
Place lids/rings onto jars.
Process in a water bath canner x 10 minutes or as per your specific elevation standards.
*To make the saltwater mixture , use 1 quart of warm water and 3/4 C. of non-iodized salt (we primarily use pink Himalayan salt). Add these things to a 2-gallon pitcher/container. Stir until the salt is completely dissolved. Add enough cold water to fill the pitcher/container up to the 2-gallon mark. Add cucumbers or pour over zucchini/cucumbers in another container. You can place the zucchini/cucumbers in the saltwater and store in the refrigerator up to 3 days before pickling or at least for several hours. If you don’t have room in your refrigerator, add ice to the water and add some additional salt to take into account the ice. Doesn’t have to be precise, just as long as the water tastes quite salty.
#prepper #homesteading #canning
Love this. Now I want a 3 min video watching y'all taste them, seriously LOL. Seriously, I do. I know my sweet pickle relish is always made with zucchini. Far superior texture than when made with cucumbers.
Novel recipe. Makes sense. The taste we enjoy comes not from the vegetable but the pickling solution. You bring a new dimension to the whole food storage genre and I’m lovin’ it. Best wishes to you and hubby and let us know when you need a helping hand.
You're right, the pickling solution is the best part! Thanks for watching! In these uncertain times, I'm doing my best at stepping up our food storage game. Stay healthy! -LeeAnn
Am I soooo glad that you said big zucchinis are good for pickles because I have a few that got away from me and grew into gigantic sizes lol. I will try pickling them too! Thank you for posting this.
Thanks for watching and leaving a comment. We really enjoy these pickles!
We purposely allow a few of our courgettes (zucchini) get big and split them in half length wise, take out the seeds and stuff with couscous, peppers and onions, bake in the oven, delish.
Thank you for this recipe. I did 4 pints today of yellow squash pickles and hope to do many more! Easy way to pickle for sure.
No problem. Thank you for watching and hope you enjoy them. Have a great week! :)
I just made these today can’t wait to taste them. Thank you I had no clue what to make with all my zucchini. 🙏
You’re going to enjoy them, they are very good. Thanks for watching and letting us know you made them.
Great video and recipe - just put up a small batch - excellent pickles and a great solution for summer squash and zucchini
Glad it worked out for you. We enjoy them as well. Thank you for watching and for your kind feedback. Stay safe.
i like using my apple cutter to cut the larger ones .. the cutter that cores and wedges all in one .. saves alot of time
I’ll give that a go! Thanks/Merci! 🙏🏼
Thanks for watching!
Love your recipes. New subscriber ... time for your channel to take off, girl!
Thank you and welcome to our channel!
Okay a few weeks ago I made this exact recipe my husband opened one up to taste it and spit it out he did not like the apple cider vinegar so today I dumped it all in the sink Rin stuff all my pickles and made me the same recipe without the apple cider vinegar and use 12 volts distilled vinegar and put everything back together again give them a water bath. And he loved them I guess apple cider vinegar is not for everyone thank you for the video and the recipe
That is the great benefit of doing your own. You can tweak it to what YOU like and enjoy. Glad you got it sorted out and he likes. Thanks for the comment and update. Have a great weekend. Blessings!
Please not so loud music. hard to understand.
Everything is ok on our end and direction is clear.
Great Video! How many jars of what size did you get by using your recipe? Also can you please post the recipe itself? I am new to canning and am very interested in trying this with my abundant crop of zucchini. Thanks you ;)
Hello there! This recipe makes approximately 16 pints. The recipe is now posted in the video description for your convenience. Thank you for watching. We hope you enjoy this recipe as much as we do.
I enjoyed this video and will try it. I don't have much time at the moment.. so, can I cut up the zuc's and freeze them.. then make pickles or will they be mushy? BTW, using this recipe, are the pickles snappy or soft.? Thanks
Do not freeze the zucchini, this will make for very mushy or even “slop” in your zucchini. These pickles are firm, not soft.
You don’t need to dilute the vinegar with a little water? Looks good!
Nope! These pickles are wonderful. Thanks for watching!
Great idea! I am overrun with Zucchini and yellow squash right now and tired of making squash casseroles and pressure canning squash & onions. I’m gonna try this recipe for sure. When you soak them in the salt water brine for 2 hours, how much salt did you use? Thanks!
To make the saltwater mixture , use 1 quart of warm water and 3/4 C. of non-iodized salt (we primarily use pink Himalayan salt). Add these things to a 2-gallon pitcher/container. Stir until the salt is completely dissolved. Add enough cold water to fill the pitcher/container up to the 2-gallon mark. Add zucchini/cucumbers or pour over zucchini/cucumbers in another container. You can place the zucchini/cucumbers in the saltwater and store in the refrigerator up to 3 days before pickling or at least for several hours. If you don’t have room in your refrigerator, add ice to the water and add some additional salt to take into account the ice. Doesn’t have to be precise, just as long as the water tastes quite salty. You’ll also find this information in the video description. Enjoy these pickles, they are great!
@@OutdoorsandCountryLiving Thank you!!
Great video, of course I'm cheating this year and using Mrs Wages ;). I've seen several videos that use organic with the mother ACV but I've read not to use vinegar with the mother as the acidity level changes as it matures. That's usually all I buy.
Hello there! Thanks for watching and commenting. It is perfectly fine to use any type of vinegar (unfiltered or unpasteurized) with “the mother” in canning recipes as long as the acidity is 5% (which most vinegar is). No issues have occurred by using vinegar with “the mother” in it for canning recipes. Hope this helps! Stay healthy and we wish you many blessings.
zajebiste! dzieki! :)
Zapraszamy. dzięki za oglądanie. :)
Ok,, took a deep breath and made a batch...Most interesting to be wishing I had more zukes instead of too many. How long to I need to have them set before opening??
Hi there! You can eat these pickles as soon as the jars are cooled, however the flavor improves after at least 2 weeks. We’ve been known to eat some immediately after making them but prefer the taste if we wait awhile before digging in. Thanks for watching. We hope you enjoy them as much as we do! Stay well and we wish you many blessings!
Do you need to spear them or can you make slices ? Making dill zuchinni pickles for sandwhiches
You can slice as well. Let us know if you have any other questions. Blessings.
I know this is two years old, but I have a question: do you need to use ACV with the mother since boiling kills off all the good bacteria? I know it keeps the same flavor for the most part. but ACV with the mother is more expensive. :-)
You may use vinegar of your choice, just as long as the acidity is 5%.
Hello from the other side 😆 ☎️
Hello!
Does it matter if you put the zucchini in the Pickling juice while it was still hot
We typically let the pickling brine cool down a bit before adding the zucchini spears or adding brine to jars. You can add the zucchini to the hot brine but know that the spears may become soft. The hot brine will soften them from the heat. Safety isn’t a concern, it’s all about the zucchini firmness. Hopefully this answers your question.
Appreciate the videos! Do you have salt to water ratio for the cold water that you pre soak in?
To make the saltwater mixture , use 1 quart of warm water and 3/4 C. of non-iodized salt (we primarily use pink Himalayan salt). Add these things to a 2-gallon pitcher/container. Stir until the salt is completely dissolved. Add enough cold water to fill the pitcher/container up to the 2-gallon mark. Add cucumbers/zucchini or pour over cucumbers/zucchini in another container. You can place the cucumbers/zucchini in the saltwater and store in the refrigerator up to 3 days before pickling or at least for several hours. If you don’t have room in your refrigerator, add ice to the water and add some additional salt to take into account the ice. Doesn’t have to be precise, just as long as the water tastes quite salty.
I didn't see any water go into your brine... was that a straight vinegar liquid?
Correct! Recipe is in the video description as well. Thanks for watching.
Can you change up the spices adding different flavors if you keep the rest of the recipe the same. I mean the vinegar sugar part. I have canned a lot of squash this way blending squash, zucchini and cucumbers as well and would like to do something a bit different. Any suggestions?
Hello! You can change up the spices to your liking. The turmeric gives the pickles their nice yellow color and adds nice taste too. We enjoy the zucchini pickles as they are and haven’t experimented with anything different, so we don’t have any specific suggestions for you. Try whatever you like! Thanks for watching. Stay well and we wish you the best!
Is there a reason for apple cider vinegar instead of white vinegar? I made pickled green tomatoes with apple cider vinegar, but I don't care for the taste. Thanks for the recipe!
Grow Somethin' with Jeff you can use white vinegar if you’d rather. We like the taste of apple cider vinegar better and this is typically the vinegar we use when making a sweeter pickling mixture. Give it a try next season when zucchini is flooding in!! Thanks for watching.
@@OutdoorsandCountryLiving Thank you!
Apple Cider vinegar has health benefits that white vinegar does not have.
@@bwaldnersnot after it has been heated
What region of Indiana do you represent? Northern, Central or Southern?
North Central Indiana. See our “about” section for additional information.
@@OutdoorsandCountryLiving Nice.
how long should they stay in the jar before eating? About how long shelf life
You can eat them immediately, however, letting pickled foods sit for about 2 weeks before eating is recommended for full flavor.
As for shelf life (as video description states) FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.
Thanks for watching!
Are you using a stand-alone stove for the water bath step?
Yes, we utilize portable electric burners for canning, as we usually have multiple canners going at once.
@@OutdoorsandCountryLiving Great idea! Any specific portable electric burner that you’d recommend for me to get? I have a glass top electric stove and I think heat fluctuates when I tested my first canning job 😉
Is it possible to can zucchini without pickling so you have it for winter to make stews, soups, bread, pancakes, pie etc.?
Yes! See this video for canning plain zucchini and squash. We use it in soups, pasta sauce, breads, cake, etc. Thank you for watching! Canned Zucchini & Summer Squash | Pressure Canning | Self-Sufficiency
ua-cam.com/video/ksU1Ec4_F3o/v-deo.html
Thank you! These canning recipes are exactly what I needed!!
I just made them, had lots of brine so i did some cherry tomato and some green tomato. Waiting begins ...... now
Haven’t done cherry tomatoes but that sounds good.
What are the proportions of salt to white vinegar in your saltwater brine?
Hello there! We use a basic saltwater brine which is 1 T. of salt to every cup of water. A saltwater brine only consists of water and salt, no vinegar. The recipe is posted in the description area. Let us know if you have further questions. Hopefully this helps. Thanks for watching. Stay healthy!
@@OutdoorsandCountryLiving thankyou!
Also, how much salt do you put in the saltwater for them to sit for 2 hours in? Thank you :D
There isn’t an exact amount, but a typical salt water soak it is about 1/3 cup of non-iodized salt per quart of water for soaking purposes.
@@OutdoorsandCountryLiving Thank you!
What is the salt to water ratio for the 2 hour presoak?
There really is no set amount of salt to use for the salt water soak. We prefer to use a strong soak, as the salt draws out the water from the vegetables to result in a crispy pickle. The amount of salt may vary from each time you make pickles depending upon how many pickles you are making. You can add enough to suit your preference, just taste it to know where you are at. That’s the nice thing about making your own food, it can be tailored to suit your preferences. Thanks for watching!
Are these pickles crisp?
Yes they are. They actually turn out better than cucumbers normally do. We enjoy them and have received a lot of positive feedback from family and friends. Let us know how yours do. Thanks for watching!
How long do they have to set before you can taste them?
We have eaten some as soon as they cool from canning, but it’s best to leave them for a week or two to get the flavor throughout. You will be surprised at how good they are. We love them. Thanks for watching and let us know if you have any other questions. :)
@@OutdoorsandCountryLiving thank you so much!
When you brine them how much salt to how much water?
There’s no specific amount, but approximately 1/3 cup salt to quart of water is a typically soaking saltwater brine. Thanks for watching and asking!
@@OutdoorsandCountryLiving so what does the brine do? Does it make them crisp?
@@bwaldners the brine is required to turn the zucchini into long-lasting pickles. Without the brine you don’t have pickles.
I'm confused as to why you would take off those lids before storing on your pantry.
Hello! After canning the pickles (or any other home canned product) and the lids/flats have sealed, the rings are to be removed for storage. The rings only hold the lids/flats in place during the canning process. Storing canned goods with the rings in place is not proper practice according to many canning guides. Thanks for watching and asking this question. We hope this helps. If still confused, ask us again 😊 Stay healthy!
@@OutdoorsandCountryLiving I think by leaving the lids on, the sides might get rusty that's why they are taken off after the lids have sealed. I remember reading about it.
@@noumine yes, that’s part of it too. Mainly to prevent a false seal on the lids and it’s not necessary due to lids being suctioned down to jars.