Zucchini Pickles

Zucchini Pickles

c@lover 0

"A great way to use all those zucchini your garden produced! Most of the time spent on this recipe is letting the ingredients stand."


1 d 35 m servings 20 cals
Serving size has been adjusted!

Original recipe yields 96 servings



  • Calories:
  • 20 kcal
  • 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 4.8g
  • 2%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Place zucchini and onions into a large bowl, cover with water, and stir in salt until dissolved. Let the vegetables soak in the salted water for at least 2 hours; drain and transfer to a large heatproof bowl.
  2. Bring sugar, vinegar, celery seed, turmeric, mustard, and mustard seeds to a boil in a saucepan; pour the mixture over the zucchini and onions. Let the mixture stand for at least 2 more hours. Return zucchini, onions, and pickling liquid with spices to a large pot and bring to a boil. Boil for 3 minutes.
  3. While vegetables are soaking in pickling liquid, sterilize jars and lids in boiling water for at least 5 minutes. Pack the zucchini and onion into the hot, sterilized jars, filling the jars to within 1/4 inch of the top with pickling liquid. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  5. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 24 hours before opening.
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  1. 20 Ratings


What a brilliant recipe! No one guesses that these are zucchini instead of cucumber and I get to use all my bumper crop of zucchini in a way fun and unique way.

These pickles are delicious! I just love them! I did some in chunks and some in thin slices, the pickling liquid is almost good enough to drink by itself :) The only issue I had was coming out s...

The pickles were delicious! I had some leftover pickling liquid, and I couldn't bear to throw it out (about 3 cups worth). So what I did was make some great BBQ sauce by adding a jar of tomato ...

Outstanding.Used my french fry cutter to make spears( blunt spears ) rather than rounds. Will do this again.

Never pickled anything before...had some zucchini coming off and started hunting for recipes. This one came up and we gave it a try. Oh my goodness......absolutely wonderful!! We saved the liqui...

Great recipe. Fantastic taste and relatively easy to make. I wish the slices were crisper, but they were good. The only other issue is that this will not make 3 quarts or pickles, more lik...

Warning the recipe states 2 lbs zucchini yields 3 qts I think they meant 3 pints. I did 10 lbs zucchini (5times all ingredients) and instead of getting 15 qts I got 7 plus 1 pint. Half what the ...

Very good and easy recipe! Taste almost like my grandmother's bread and butter pickles. My father in law hates cucumbers so this is a great alternative, I will be making lots of these.

These are outstanding pickles! I cut mine into spears as well as thin slices, and liked the spears better. Also added some sliced jalapenos to the recipe.