Old Bay Zucchini Pickles

4 medium zucchini, cut into forths and to fit pint jars
1 1/2 cup white vinegar
1 1/2 cup water
2 tablespoons pickling salt
2 tien tsin dried peppers
2 bay leaves
1 teaspoon dillseed
2 teaspoons Old Bay
2 teaspoons yellow mustard seed
2 cloves garlic

Bring the vinegar, water and salt to a boil. Prep the lids/jars. Evenly divide all of the ingredients between 2 wide mouth pint jars Pour in the vinegar mixture. Close the jars leaving 1/2 inch headspace and process for 10 minutes in a hot water bath. Allow to sit 2 weeks before eating.

Yield: 2 pints

Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books and equipment I find useful.

My thoughts:

I was pickling with my intern, Jillian, and noticed I had four zucchini in my fridge that I forgotten about. Since we had space in the canner, I quickly sliced them into planks and pickled them up. I used pretty standard pickle ingredients but gave them a touch of flare by adding some Old Bay. They are so crisp and spicy, they taste like summer in Baltimore.


  1. Allison Driscoll

    You inspire me to jar so many beautiful things. I check in 3-4 times a week to see what you have done. There are a number of weekends I have tried to give myself a pep talk and get going on it. I have a couple of zucchinis in the refrigerator at the moment. Can i just put the jars my large al clad stock pot or do I need to have a special pot for the jarring? Thank you!

  2. I am glad you are enjoying my recipes!
    Any pot can be used as long as you can cover the standing jars with 2 inches of water, the lid fits tightly and you put something in the bottom to keep the jars elevated.

  3. I'm sorry, but what is a tien tsin?

    2 tien tsin dried peppers

  4. Cass
    I am not sure if I understand your question. The recipe calls for dried peppers, tien tsin dried peppers.