Save on Pinterest

Zucchini Pickles

—David Horste, Portland, Oregon
  • Total Time
    Prep: 25 min. + standing Process: 15 min.
  • Makes
    about 4 half-pints


  • 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.
Nutrition Facts
1/4 cup: 111 calories, 0 fat (0 saturated fat), 0 cholesterol, 1772mg sodium, 28g carbohydrate (26g sugars, 1g fiber), 1g protein.

Recommended Video


Click stars to rate
Average Rating:
  • amienmatt
    Aug 22, 2012

    No comment left

  • jam69101
    Aug 12, 2011

    Has a wonderful flavor. And the zucchini is nice and crisp and the onions just blend together. Will make this more often.

  • momoper46
    Jul 28, 2007

    No comment left

  • deer hunter
    Aug 14, 2006

    No comment left