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.
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.
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
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!
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.
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.
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!
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!
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.
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. :-)
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!
@@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 😉
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 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ksU1Ec4_F3o.html
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.
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!
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. :)
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!
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!
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.
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!
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.
