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Pickled Zucchini Slices

 Pickled Zucchini Slices
Here's a great way to put your garden bounty to good use! Turn that ripe zucchini into a crunchy, flavorful burger topping. Romaine Wetzel, Ronks, PA
26 ServingsPrep: 35 min. + standing Process: 10 min.


  • 8 cups sliced zucchini
  • 4 large onions, sliced
  • 1 large green pepper, sliced
  • 3 tablespoons canning salt
  • 1 quart white vinegar
  • 2 cups sugar
  • 2 teaspoons celery salt
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground mustard


  • In a large bowl, combine zucchini, onions and pepper; sprinkle with
  • canning salt and cover with cold water. Let stand 2 hours; rinse and
  • drain.
  • In a large saucepan, bring remaining ingredients to a boil. Pour over
  • zucchini mixture; cover and let stand 2 hours.
  • Transfer to a stockpot. Bring to a boil. Reduce heat; simmer,
  • uncovered, 5 minutes. Carefully ladle hot mixture into five hot
  • 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and
  • adjust headspace, if necessary, by adding hot mixture. Wipe rims.
  • Center lids on jars; screw on bands until fingertip tight.
  • Place jars into canner with simmering water, ensuring that they are
  • completely covered with water. Bring to a boil; process for 10
  • minutes. Remove jars and cool.

2 of 2

Pickled Zucchini Slices (continued)

Directions (continued)

  • Yield: 5 pints.
Nutritional Facts: 1/4 cup equals 31 calories, trace fat (trace saturated fat), 0 cholesterol, 237 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1/2 starch.