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Canning Zucchini and Summer Squash.

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  • Prep Time: 30 minutes

  • Standing Time: 2 hours (brining)

  • Cook Time: 15 minutes

  • Canning Time: 10–15 minutes (based on altitude)

  • Yield: 4 Pint Jars (16 servings per pint, 64 total servings)

  • Intensity Level: Intermediate — Requires basic home-canning equipment (water-bath canner, jar lifter, and sterilized jars) along with heat management during processing.

🥗 Ingredients

Vegetable Base

  • 10 cups fresh zucchini and yellow summer squash, sliced into 1/4-inch rounds

  • 2 cups yellow onion, thinly sliced

  • 1/4 cup canning or pickling salt (do not use iodized table salt)

  • Cold water & ice (enough to cover vegetables)

Pickling Brine

  • 3 cups white distilled vinegar (5% acidity)

  • 1 1/2 cups granulated sugar

  • 2 tbsp mustard seed

  • 1 tbsp celery seed

  • 1 tsp ground turmeric

  • 1/2 tsp whole cloves

📑 Step-by-Step Instructions

Step 1: Crisp & Draw Moisture (2 hours)

  1. Place sliced squash and onions in a large glass or stainless-steel bowl.

  2. Sprinkle pickling salt evenly over the vegetables. Cover with cold water and a layer of ice.

  3. Let stand at room temperature for 2 hours. This step draws out excess water, ensuring the pickles stay crisp after canning.

  4. Drain thoroughly in a colander and rinse with cold water to remove surplus salt.

Step 2: Prepare Equipment (15 minutes)

  1. Wash 4 pint-sized mason jars, lids, and bands in hot, soapy water.

  2. Submerge the jars in a boiling water-bath canner and keep them hot until ready to fill.

  3. Keep lids in warm water off direct heat to preserve the sealing compound.

Step 3: Cook the Brine (10 minutes)

  1. In a non-reactive stainless steel pot, combine white vinegar, sugar, mustard seed, celery seed, turmeric, and whole cloves.

  2. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves.

  3. Add the drained squash and onions into the boiling brine.

  4. Reduce heat to medium and simmer gently for 5 minutes.

Step 4: Pack the Jars & Process (15 minutes)

  1. Using a slotted spoon, pack the hot squash mixture into prepared, hot pint jars.

  2. Ladle hot pickling brine over the squash, leaving 1/2-inch of headspace at the top.

  3. Run a plastic bubble-remover tool around the inside of each jar to release air bubbles.

  4. Wipe the jar rims clean with a damp paper towel. Center a lid on top and screw the band down until finger-tip tight.

  5. Lower the jars into the boiling water-bath canner using a jar lifter. Ensure water covers the jar tops by at least 1 inch.

  6. Process in boiling water for 10 minutes (adjust to 15 minutes if above 1,000 feet elevation).

Step 5: Cool & Store

  1. Turn off the heat, remove the canner lid, and let jars sit for 5 minutes.

  2. Carefully remove jars with a jar lifter and place them on a towel-lined counter.

  3. Allow jars to cool undisturbed for 12–24 hours. Check seals by pressing down on the center of each lid (it should not flex or pop).

  4. Store sealed jars in a cool, dark pantry. For best flavor, wait 2–3 weeks before opening to let the spices meld.

📊 Nutritional Information

Serving Size: 2 tbsp (approx. 30g)

Servings Per Recipe: ~64

Nutrient Amount per Serving % Daily Value
Calories 20 kcal —
Total Fat 0.1 g 0%
Saturated Fat 0 g 0%
Sodium 180 mg 8%
Total Carbohydrate 4.5 g 2%
Dietary Fiber 0.3 g 1%
Total Sugars 3.8 g —
Protein 0.3 g 1%
Vitamin C 2.5 mg 3%
Potassium 42 mg 1%

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