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Pickled Zucchini Slices

Total Time

Prep: 35 min. + standing Process: 10 min.


5 pints

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
Pickled Zucchini Slices Recipe photo by Taste of Home


  • 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


  1. 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.
  2. In a large saucepan, bring remaining ingredients to a boil. Pour over zucchini mixture; cover and let stand 2 hours.
  3. 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.
  4. 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.

Nutrition Facts

1/4 cup: 31 calories, 0 fat (0 saturated fat), 0 cholesterol, 237mg sodium, 7g carbohydrate (6g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

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Average Rating:
  • edscorn
    Sep 28, 2010

    Good flavor, but not as crunchy as I would prefer. I'm wondering if it would work better as a refrigerator pickle instead.

  • tludivig
    Sep 4, 2010

    No comment left

  • manicca
    Aug 3, 2010

    No comment left