Go Back

Crispy Pickle, Zucchini or Squash Slices

Delicious and crispy canning recipes for squash or pickles
Print Recipe Pin Recipe
Servings 7 Pint Jars

Equipment

  • 7 pint jars with self-sealing lids and screw rings
  • Colander
  • Knife
  • Large mixing bowl
  • Large Pot
  • Measuring cups and spoons
  • Ladle
  • Canning funnel
  • Water Bath Canner

Ingredients
  

  • 6 lbs medium size pickling cucumbers, zucchini, or yellow squash
  • 1 lb small white onions
  • 2 cloves garlic (optional, can also add more)
  • 1/2 cup salt or canning salt
  • 4 cups ice cubes
  • 4 cups sugar
  • 3 cups white vinegar
  • 1.5 Tbsp mustard seed
  • 1.5 tsp mixed pickling spice
  • 1 tsp celery salt
  • 1/2 tsp turmeric

Instructions
 

  • Wash and scrub produce. Cut and discard ends. Slice the cucumbers, squash, or zucchini into slices about 1/8" think.
  • Peel and slice onions to 1/2" thickness. Peel and slice garlic cloves (optional).
  • Mix vegetables and onions in large bowl and stir in salt. Mix well and cover with ice cubes. Cover with towel and set aside for 3 hours.
  • Half an hour before the 3 hours is up, fill water bath canner with enough water that it will cover the filled jars by 1-2". Begin heating water so it will be boiling when jars are packed.
  • Wash jars and rinse with boiling water or place in boiling water bath to sanitize jars. Prepare the lids according to manufactures directions.
  • Drain the vegetables in colander
  • In large pot, combine remaining ingredients and heat to boiling. Add the drained vegetables and heat over medium-high heat for 5 minutes.
  • Ladle the vegetable mixture into the hot jars. Pack the jars and fill with additional brine, leaving 1/2" room from top of jar.
  • Wipe the tops of jars with a clean, damp cloth. Place lids and screw bands as directed by manufacturer. Tighten screw bands.
  • Place jars into rack and process in the boiling water bath for 5 minutes. Begin timing as soon as the jars go into the water. (add 1 minute for each 1,000 feet above sea level)
  • When the time is up, carefully life the jars out of the water. Set them on a towel or rack, several inches apart from each other and free of drafts.
  • Let the jars cool, undisturbed, for 12-24 hours.
  • Once cooled, remove the screw bands and check the seals. Lids should be depressed and should not "pop" when pressed. If the lid pops, or if the jar leaks when tilted, then it is not properly sealed. These jars will need to be used immediately and placed into the refrigerator.
  • Wipe the jars with a clean damp cloth and write the date on the lid. Remove the screw bands to prevent rust and store in a cool, dark, dry place. (not freezing). These should be used within 1 year.
  • Chill before serving for a crunchy taste!

Notes

*Use jars within a year and check the pickles for signs of spoilage before consuming. This includes, bulging lids, leakage, spurting liquid, mold, bad smell, or soft or slimy pickles. Discard any item with these signs where people or animals will not find them.
*If you do not have a water bath canner, make sure the pot is large enough that water will cover the jars 1"-2" without boiling over. 
*If you do not have a water bath rack, do not place the jars directly into the bottom of the pot. I have read that a towel can be placed in the bottom of the water bath canner, but have not personally tried this method. 
*For some extra heat, try adding 1/4 to 1/2 cups of dried red pepper flakes to the recipe!