Sweet Chunk Zucchini Pickles

Recipe View Initial Soak: In a large, non-reactive bowl (stainless steel or food-grade plastic), combine the cubed zucchini with 1 gallon of cold water. Carefully stir in the pickling lime until dissolved. Ensure the zucchini is fully submerged. Let this mixture stand at room temperature for 24 hours. (Time: 24 hours)

Recipe View Rinsing and Second Soak: After the initial soak, thoroughly drain the zucchini in a colander. Rinse under cold, running water several times until all traces of pickling lime are gone. Refill the bowl with the remaining 1 gallon of cold water, add the rinsed zucchini, and let it stand for 3 hours. This helps to remove any residual lime. (Time: 3 hours)

Recipe View Syrup Preparation: In a large, heavy-bottomed pot (stainless steel or enamel-coated), combine the sugar, apple cider vinegar, pickling spice, and salt. Heat over medium heat, stirring constantly, until the sugar and salt are completely dissolved. Do not boil. (Time: 10 minutes)

Recipe View First Simmer: Gently add the drained zucchini to the syrup mixture. Stir to coat evenly. Cover the pot and let it sit at room temperature for 24 hours. This allows the zucchini to absorb the flavors of the syrup. (Time: 24 hours)

Recipe View Second Simmer: Bring the zucchini and syrup mixture to a gentle simmer over medium heat. Cook, uncovered, for 35 minutes, or until the zucchini is translucent and the syrup has thickened slightly. Be careful not to overcook, as the zucchini should retain some crispness. (Time: 35 minutes)

Recipe View Jar Sterilization: While the zucchini is simmering, prepare your canning jars. Inspect 10 pint-sized jars for any chips or cracks. Sterilize the jars by immersing them in boiling water for at least 5 minutes. Keep the jars hot until ready to fill. Sterilize the lids and rings in a separate pot of simmering water. (Time: 20 minutes)

Recipe View Jar Filling: Using a jar lifter, carefully remove the sterilized jars from the hot water. Pack the hot zucchini pickles into the hot jars, leaving 1/4-inch headspace. Use a clean utensil (a chopstick or thin spatula) to remove any air bubbles trapped inside the jars. (Time: 20 minutes)

Recipe View Sealing and Processing: Wipe the rims of the jars with a clean, damp cloth to remove any residue. Center the sterilized lids on the jars and screw the bands on until fingertip tight (not too tight). Place the filled jars on a rack in a large stockpot filled with enough boiling water to cover the jars by at least 1 inch. Ensure the jars are not touching each other or the sides of the pot. Bring the water to a rolling boil, cover the pot, and process for 10 minutes. (Time: 20 minutes)

Recipe View Cooling and Sealing Check: Carefully remove the jars from the stockpot using a jar lifter and place them on a towel-lined surface, leaving at least 1 inch between jars. Allow the jars to cool completely undisturbed for 12-24 hours. As the jars cool, you should hear a popping sound as the lids seal. After 24 hours, check the seals by pressing down on the center of each lid. If the lid does not flex or pop back up, the jar is properly sealed. (Time: 12-24 hours)

Recipe View Storage: Remove the rings from the sealed jars (this prevents rust). Store the sealed jars of Sweet Chunk Zucchini Pickles in a cool, dark, and dry place for at least 2 weeks before enjoying. This allows the flavors to fully develop. Properly sealed jars can be stored for up to 1 year.