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Zucchini Pickles

 Zucchini Pickles
—David Horste, Portland, Oregon
16 ServingsPrep: 25 min. + standing Process: 15 min.


  • 2 pounds firm fresh zucchini, cut into 1/4-inch slices
  • 2 small onions, sliced
  • 1/4 cup canning salt
  • 3 cups white vinegar
  • 2 cups sugar
  • 2 teaspoons mustard seed
  • 1 teaspoon celery seed
  • 1 teaspoon turmeric


  • Combine zucchini and onions in a large bowl; 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 and onions; cover and let stand 2 hours.
  • Transfer to a large saucepan. Bring to a boil; reduce heat and simmer
  • 5 minutes. Carefully ladle hot mixture into four hot half-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 15
  • minutes. Remove jars and cool.
  • Yield: about 4 half-pints.

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Zucchini Pickles (continued)

Nutritional Facts: 1 serving (1/4 cup) equals 111 calories, trace fat (trace saturated fat), 0 cholesterol, 1,772 mg sodium, 28 g carbohydrate, 1 g fiber, 1 g protein.