Honey Mustard Zucchini Pickles

Makes 7 one-pint jars

Honey Mustards are my favorites of all pickles, even more so than my once-revered bread n’ butters (and I still make those too). What a pleasure to pop open a jar of these in the middle of winter as memories of what-the-heck-do-i-do-with-all-those zucchinis, and what-in-the-world-was-I-thinking-in-planting-so-many-of-those are starting to fade. And the memories do fade. This can be attested to every spring when i plant too many all over again. All based on the cliche: “better to have too many than not enough.” Who first came up wth such a mantra of profusity?

Maligned or not, zucchini is a good plant and I feel honored to be a recipient of its abundance. 

If you haven’t done canning before, get complete instructions and follow them. I’ve abbreviated the canning instructions here. 

A brief note on canners: I use a steam canner and have for over ten years. A steam canner uses less water, takes less time to come to a boil, and is far easier to use. For specifics, follow instructions that come with the canner.   

Make sure you have plenty of zucchinis before starting. I used one large and about five medium- to medium-small sized zucchinis to make one batch. 

15 cups of unpeeled, seeded zucchini cut into 1/2” rounds, and the rounds cut into halves or fourths depending on size

6 cups of onions thinly sliced

1/4 cup pickling or canning salt

3 cups honey

1/4 cup dry mustard

1 tbsp ground ginger

1 tsp ground turmeric

1/2 cup water

2 cups white vinegar

1 red bell pepper, thinly sliced

Combine zucchini and onions in a large non-reactive bowl. Sprinkle with pickling salt, mix, and let stand at room temperature for at least one hour. Place a colander in the sink and place the mixture into it. Allow to drain.

Meanwhile, wash and sterilize jars and keep them hot. Wash lids and bands and place in simmering water. 

In a large non-reactive kettle or dutch oven, combine honey, mustard, ginger, and turmeric, and stir well. Stir in the water, then add vinegar. Bring to a boil, stirring frequently. Add the drained zucchini mixture, the red pepper, and bring to a boil again. Remove from heat. 

Ladle the mixture into hot jars, leaving 1/2” headspace. Remove air bubbles. Wipe the rims, then place the lids on the jars. Screw on the bands until finger-tight. 

Place jars in canner, covering with water if using a water bath canner. Bring to a boil and process for ten minutes. Let rest in canner for five minutes then remove. Leave undisturbed for 12 hours, then store in a cool place. -jmm