Zucchini Mock Mini-Apple-Ring Pickles

I originally got this recipe in 1983 from my sister-in-law in Somerset, Kentucky.  The recipe called for pickling lime and a total of 27 hours of soaking.  Because of the time-consuming process, I only made them once but thought they were very tasty.

I noticed that Ball makes a Pickle Crisper that is much easier to use and does not require all the soaking time.  I thought I would revise the recipe to make a smaller batch and to use the new Ball product.  This is a much easier process and the pickle is still as tasty as I remembered it from 1983.


  • 1 lb. zucchini (1-½ inch diameter)
  • 2 cups granulated sugar
  • 1 cup white vinegar, 5% acidity
  • 1 Tblsp. plus 1 tsp. pickling salt
  • 2 Tblsp. cinnamon candy red-hots
  • Ball Pickle Crisper (Calcium Chloride) – 1 tsp. for pint, 1/2 tsp for ½-pint, 1/8 tsp for 4 oz. jar

Peel and cut zucchini into ½ inch rings.  Using a paring knife, cut an “X” in the center of each ring and use the tip of the knife to cut out a small circle.

In a large saucepan, place granulated sugar, white vinegar and pickling salt.  Bring to a boil, then stir in the red hot candy pieces, continuing to stir until candy is dissolved.   Add the zucchini slices and bring to a boil, reduce heat to a simmer and simmer for 2 minutes.

Sterilize an 8 oz. and a 4 oz. Mason or Ball jars and lids.  In the 8 oz. jar, place 1/4 tsp. of  Pickle Crisper and in the 4 oz jar, 1/8 tsp of Pickle Crisper.

Ladle in the zucchini and brine to fill jars to within ¼ inch of top edge.  Wipe edges clear and put on lids.

Process in a boiling water bath for 15 minutes.

Cool on a wire rack.

Let pickles cure for at least two weeks before serving.

Yield:  One 8 oz. and one 4 oz. jar

The small jars would make nice hostess gifts and definitely are something a little bit different.  It’s easy to double or triple the recipe if desired.  Just be sure to put the correct amount of Pickle Crisper in the jar, based on the size of the jar.

2 lbs. zucchini (1-½ inch diameter)
4 cups granulated sugar
2 cups white vinegar, 5% acidity
2 Tblsp. plus 2 tsp. pickling salt
¼ cup cinnamon candy red-hots

Ball Pickle Crisper (Calcium Chloride) – 1 tsp. for pint, 1/2 tsp for ½-pint, 1/8 tsp for 4 oz. jar

3 lbs. zucchini (1-½ inch diameter)
6 cups granulated sugar
3 cups white vinegar, 5% acidity
¼ cup pickling salt
¼ cup plus 2 Tblsp. cinnamon candy red-hots

Ball Pickle Crisper (Calcium Chloride) – 1 tsp. for pint, 1/2 tsp for ½-pint, 1/8 tsp for 4 oz. jar

This is a good website with information on canning:


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Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

6 thoughts on “Zucchini Mock Mini-Apple-Ring Pickles”

  1. Darn, pickling salt was on my list I left at home, and I forgot it today. =P And lime, too. But I will try these in a couple weeks when I get back from camp. Those sound so good!

  2. I’m sure these are delicious and am going to try! Our family make basically the same thing the ingredients are all the same except we use the older pickling cucumbers that are large and turning yellow instead of the zucchini and let them cool completely and set overnight in a refrigerator then reboil this is done for three days before actually canning for a deeper flavor.

    1. I’m sure the cucumbers would be just as delicious. When we had our large garden, I always had a lot more zucchini than I had cucumbers, so I was glad to use them up any way I could.

      Thank you for visiting. Lillian

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