I Love Zucchini #3 and a Keeper From the Recipe Box: Zucchini Sweet Pickles

After I posted the last zucchini recipe I heard from Dawn, a friend of mine since we were in elementary school. The post reminded her of when her mother was challenged to create different ways to cook zucchini. Dawn was not a lover of squash, but she loved her mother's recipe for Zucchini Sweet Pickles. She sent me the recipe and having just made them I can see why Dawn likes these pickles. They are delicious and the recipe also uses lots of zucchini! This was my first experience making sweet pickles. I am eager for the final taste test by Dawn next week. The recipe is not hard, but you have to plan on being home a few days. There is setting to be done, but it was worth it.

Zucchini Sweet Pickles

Day 1:

Make the syrup:

4 cups vinegar

2 cups water

1 T. pickling salt

8 cups sugar

3 T. pickling spices in bag ( double cheesecloth)

4 drops green food coloring

Simmer about ten minutes. Let set 24 hours.

Next take about 5 quarts ( 9-10 pounds) of peeled zucchini, chopped in 1/2 inch cubes.

Add:

1 gallon water mixed with 1 cup of pickling lime*( see note below)
Let stand 24 hours, stirring occasionally.

Day 2:

Pour lime water off zucchini. Rinse with running cold water 10 minutes. Let stand in fresh cold water 3 hours. Drain well. Pour syrup over squash. Let stand 24 hours, stirring occasionally.

Day 3:

Drain off syrup into a large pot and bring to a boil. Add zucchini and cook until tender ( about 25 minutes*). Test with a toothpick. Don't overcook. Pack into pint canning jars and put in hot water bath in canner for 10 minutes to seal jars. Yield: about 8 pints. Pickles will taste better if stored a few weeks before opening.

This pickle maker's notes:

-I didn't peel all the zucchini as you see in the picture thinking it would add color to the jars. It didn't work well. I think they need to all be peeled.

-I found some new stuff to use instead of pickling lime. It is put out by Ball and is called Pickle Crisp. In using it you don't have to do all the rinsing... directions are included. I found it with canning supplies at the store.

-I had some big cucumbers and added them to the mix. I didn't peel them.

-I only cooked the zucchini about ten minutes and that seemed almost too long. My zucchini was big and soft when I started. Use your own judgement on this!